Name: Grilled chicken skewers fennel zucchini herb slaw recipe
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 large chicken thighs - skinless, boneless; 2 tsp 1.6mm cut dried lemon myrtle; 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 1.6mm cut dried lemon myrtle; Juice of 1 lemon; 2 tbsp olive oil; 1 ½ tsp 1.6mm cut dried lemon myrtle; ½ tsp dried chilli flakes; 1 tsp ground cumin; Zest from 1 lemon; 2 cloves of garlic; Salt, fresh ground black pepper

by Tom Walton - Australian Native Products Last updated on 11/18/2021

As the weather gets warmer, the food gets fresher! This grilled lemon myrtle chicken skewers with fennel, zucchini and herb slaw is perfect for summer barbecues. - Tom Walton - Australian Native Products

Ingredients

4 large chicken thighs - skinless, boneless
2 tsp 1.6mm cut dried lemon myrtle
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 1.6mm cut dried lemon myrtle
Juice of 1 lemon

Marinade:

2 tbsp olive oil
1 ½ tsp 1.6mm cut dried lemon myrtle
½ tsp dried chilli flakes
1 tsp ground cumin
Zest from 1 lemon
2 cloves of garlic
Salt, fresh ground black pepper

Method

Step 1

Soak 8 wooden skewers for at least 15 minutes in cold water or use metal ones if you have them.
Step 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.
Step 3

Skewer the marinated chicken onto 8 wooden skewers, and if not cooking straight away, refrigerate up to 2 days, covered.
Step 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.
Step 5

Preheat a BBQ or grill pan over a high heat. If in the fridge, remove the skewers 30 minutes before cooking.
Step 6

Cook the skewers for approx. 8 minutes, turning every 2 minutes or so , then rest and keep warm.
Step 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.
Step 8

Serve with the chicken, flatbreads, salad with remaining yoghurt and a dusting of lemon myrtle salt.