Chicken in Yoghurt & Spices

450g (1lb) boneless, skinless chicken breast, cubed
2 x 150g (5½ oz) carton natural yogurt
4 tsp Schwartz Grill & Sizzle Special Blend Cajun
2 tsp Schwartz Coriander Leaf
Zest of 1 lemon, plus 1 tbs lemon juice
1 large red pepper, diced
227g (8oz) tin pineapple in juice, cut into chunks

STEP 1

Place the chicken in a bowl. Mix the yogurt, Cajun Special Blend, Coriander Leaf, lemon zest and juice together and stir into the chicken. Refrigerate for 10-15 minutes.



STEP 2

Thread onto 4 large skewers alternating with the pepper and pineapple pieces. Place under a pre-heated grill and cook for 10-15 minutes, turning occasionally, basting with any remaining marinade.



STEP 3

Serve on a bed of salad