Grilled Lemon Myrtle Chicken Skewers

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. 

Ingredients:

Marinade:
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

Method:

1. Soak 8 wooden skewers for at least 15 minutes in cold water or use metal ones if you have them.

2. In a bowl combine the marinade ingredients, cut the chicken into 3cm pieces and add the chicken, some salt, pepper and mix to marinate well.
3. Skewer the marinated chicken onto 8 wooden skewers, and if not cooking straight away, refrigerate up to 2 days, covered.
4. Combine the 2 tsp lemon myrtle and 2 tbsp flake salt and store in an airtight container – you will need 1 tsp for this recipe.
5. Preheat a BBQ or grill pan over a high heat. If in the fridge, remove the skewers 30 minutes before cooking.
6. Cook the skewers for approx. 8 minutes, turning every 2 minutes or so, then rest and keep warm.
7. While the skewers are cooking and resting, finely slice the zucchini into ‘noodles’ and place into a mixing bowl. Finely shave the fennel and add to the zucchini. Roughly chop the herbs and any fennel fonds and add to the veggies along with ½ cup of the yoghurt, lemon myrtle, lemon juice, season to taste and mix everything well.
8. Serve with the chicken, flatbreads, salad with remaining yoghurt and a dusting of lemon myrtle salt.

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.

Serves 4

Our thanks to Australian Native Products and Tom Walton for this recipe.