Chargrilled chicken skewers
1 chicken breast
2 tbsp chopped fresh coriander
2 tbsp olive oil
1 tbsp clear honey
2 tsp sesame seeds
For the dip
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.