- 1 chicken breast
- 2 tbsp chopped fresh coriander
- 2 tbsp olive oil
- 1 tbsp clear honey
- 2 tsp sesame seeds
- ½ avocado, peeled, stone removed
- small bunch fresh coriander
- ½ red chilli, chopped
- 1 tbsp milk
- Soak three wooden skewers in water for ten minutes.
- Cut the chicken breast lengthways into three pieces.
- Sprinkle with chopped fresh coriander and drizzle with olive oil, then thread lengthways onto the skewers.
- Drizzle with honey.
- Heat a griddle pan until smoking. Add the chicken skewers and chargrill for 4-5 minutes, turning to brown all sides, or until cooked through.
- Sprinkle with sesame seeds and place onto a plate.
- For the dip, place all of the dip ingredients into a food processor and blend until smooth. Serve in a small bowl alongside the chicken skewers.