| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cajun |
Schwartz, Schwartz1 |
4 |
servings |
INGREDIENTS
| 450 |
g |
Boneless; skinless chicken |
|
|
; breast, cubed (1 |
|
|
; lb) |
| 2 |
|
150 g; (5 1/2 oz) carton |
|
|
; natural yogurt |
| 1 |
tb |
Schwartz Cajun Seasoning |
| 2 |
ts |
Schwartz Coriander Leaf |
| 1 |
|
Lemon; plus 1 tbs lemon |
|
|
; juice , Zest of |
| 1 |
lg |
Red pepper; diced |
| 1 |
|
227 gram tin pineapple in juice; cut into chunks (8 |
|
|
; oz) |
|
|
Fresh leaf salad |
INSTRUCTIONS
TO SERVE
Place the chicken in a bowl. Mix the yogurt, Cajun Seasoning,
Coriander Leaf, lemon zest and juice together and stir into the
chicken. Refrigerate for 10-15 minutes.
Thread onto 4 large skewers alternating with the pepper and pineapple
pieces. Place under a pre-heated grill and cook for 10-15 minutes,
turning occasionally, basting with any remaining marinade.
Serve on a bed of salad.
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