A perfect BBQ recipe, great for when we all gather around now that Spring is well and truly here!
The flavours of the Lemon Myrtle are complimented by the yogurt in the salad dressing, but also by the marinade - great as a snack, or double the recipe for a dinner treat.
2 tbsp olive oil
1 ½ tsp Lemon Myrtle Spice
½ tsp dried chilli flakes
1 tsp ground cumin
Zest from 1 lemon
2 cloves of garlic
Salt, fresh ground black pepper
4 large chicken thighs - skinless, boneless
2 tsp Lemon Myrtle Spice
2 tbsp flake sea salt
1 medium zucchini
1 bulb fennel, fronds reserved
½ cup each picked mint & coriander
1 cup natural yoghurt
¼ tsp Lemon Myrtle Spice
Juice of 1 lemon
Flatbread and extra lemon to serve
Soak 8 wooden skewers for at least 15 minutes in cold water or use metal ones if you have them.
To add that extra pop of flavour to your dishes, a simple lemon myrtle salt does wonders to really enhance and carry the flavour through.
Our thanks to Australian Native Products and Tom Walton for this recipe.