Recipe for Portugese Chicken Skewers, with roasted sweet potatoes topped with coriander yoghurt

6 chicken breasts
24 bamboo skewers
1 tbsp smoked paprika
1 tsp cayenne pepper
2 tsp dried oregano
6 cloves garlic – crush, peel and chop finely
1 lemon – halve and juice
120ml yoghurt
20g fresh coriander – chop
2 sweet potatoes – cut into quarters
80g baby spinach
40g green pitted olives
olive oil for salad dressing (from your pantry)
olive oil for cooking (from your pantry)
salt & black pepper (from your pantry)
tin foil (from your pantry)

How to
Prep: Preheat oven to 200°C. Prepare all ingredients as indicated above.

Sweet potatoes: Line a baking sheet with tin foil. Place the sweet potato quarters on the sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 30 minutes.

Chicken: Cut the chicken into long strips lengthways (about 4 strips per breast). Place the smoked paprika, cayenne, dried oregano, garlic, salt and pepper in a large bowl and mix to combine. Add the chicken and a few glugs of olive oil and toss well to coat. Thread the chicken onto the skewers.

Place a large frying pan (or grill pan) on high heat. When hot, add the chicken skewers in a single layer and cook for about 3 to 4 minutes on each side until cooked through. Don’t crowd the pan, cook in batches if your pan is not big enough.

Yoghurt sauce: Mix these ingredients in a small bowl: yoghurt, coriander, salt and pepper.

Salad: Mix these ingredients in a cup to make the salad dressing: olive oil (see quantity above), lemon juice, salt and pepper. Place the baby spinach leaves and olives in a salad bowl. Drizzle with salad dressing.

To serve: Plate the skewers and sweet potatoes and dot with the yoghurt sauce.


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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.