Ingredients

Serves 4-6

For the Piri Piri skewers

• 2 garlic cloves
• 3 roasted red peppers
• 1 tsp paprika
• 75ml Olive oil
• Zest of 1 lemon
• Juice of ½ lemon
• 1 tbsp fresh thyme
• 1 small chilli
• 4 chicken breasts, cut into chunks
• 1 red onion, peeled & cut into bite-size chunks
• 1 red bell pepper cut into bite-size chunks
• 1 green bell pepper cut into bite-size chunks
• 2 tbsp oil oil
• Mixed salad leaves, to serve

For the Avocado Dip

• 1 avocado
• 125g plain Greek yogurt
• 5-6 leaves fresh basil
• 1 tbsp fresh chopped mint
• 1 tbsp lemon juice
• Sea salt

Method

For the Piri Piri Skewers
1. Blend the garlic, roasted red peppers, paprika, oil, lemon zest & juice, thyme and chilli
2. Skewer the chicken with the red onion and peppers, alternating between chicken and vegetable
3. Place the skewer in a large dish and pour over the prepared dressing, turning to coat.
4. Let sit for 1 hour at room temperature or in the fridge overnight
5. If it has been in the fridge overnight, removed from the fridge approximately 30 minutes before cooking
6. Preheat a griddle pan & drizzle over the olive oil
7. Place the skewers on the preheated griddle pan and cook until chicken is fully cooked or until chicken juices run clear
8. Remove chicken from the griddle pan and transfer skewers to a platter.

For the Avocado Dip
1. Cut avocado in half, remove pit and scoop out flesh and place in blender.
2. Add the greek yoghurt, basil, mint, lemon juice and a pinch of sea salt and blend until smooth, transfer to a dipping dish or airtight container if not using immediately