Chargrilled rooster skewers
1 rooster breast
2 tbsp chopped recent coriander
2 tbsp olive oil
1 tbsp clear honey
2 tsp sesame seeds
For the dip
½ avocado, peeled, stone eliminated
small bunch recent coriander
½ purple chilli, chopped
1 tbsp milk
Soak three picket skewers in water for ten minutes.
Reduce the rooster breast lengthways into three items.
Sprinkle with chopped recent coriander and drizzle with olive oil, then thread lengthways onto the skewers.
Drizzle with honey.
Warmth a griddle pan till smoking. Add the rooster skewers and chargrill for 4-5 minutes, turning to brown all sides, or till cooked by means of.
Sprinkle with sesame seeds and place onto a plate.
For the dip, place all the dip components right into a meals processor and mix till clean. Serve in a small bowl alongside the rooster skewers.
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