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Chicken skewers:
Coconut yoghurt dip:
Preheat the oven to the grill setting.
Chicken skewers:
Place the parsley, garlic, olive oil, vinegar, lemon juice, red onion, oregano and seasoning into a blender and blend until fine. Add to the chicken.
Cut the chicken into 5 cm cubes then skewer.
Place the skewered chicken on a baking tray and grill for 5 minutes. Turn over and grill for another 5 minutes until the chicken is browned and cooked through.
Coconut yoghurt dip:
Mix the yoghurt, coconut milk, coriander, lemon juice, lemon zest and ginger together.
Serve the chicken skewers with the dip.
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