Cream o’Naise Chicken espetadas
Cream o’ Naise Chicken espetadas with cooling slaw
For the Espetadas:
2 free range chicken breasts cut into thirds. (large chunks)
For the marinade: combine
1/2 cup Clover Cream o’ Naise
1T cayenne pepper
1T dried oregano
1T paprika powder
1T garlic paste
1 lemon, juiced and zested, extra to finish the dish off
Salt and freshly ground black pepper
For the cooling slaw:
1/2 a red or white cabbage
1 cup Clover Cream o’ Naise
2 stalks spring onion, thinly sliced
6 mint leaves, thinly sliced
4 Portuguese rolls to serve
Add the chunked chicken to a large mixing bowl before adding the marinade. Massage into the chicken before allowing resting for 10 minutes.
While the chicken is marinating prepare the slaw by shredding the cabbage, as fine as possible. Add it to a mixing bowl along with the Cream o’ Naise, spring onion and mint leaves. Combine before placing in a serving bowl.
Prepare a braai with medium-high heat coals. Skewer the chicken on large skewers before placing on the grid over the coals. Cook for about 5-7 minutes a side turning to prevent the chicken charring too much. Once perfectly cooked serve it with the cooling slaw and a squeeze of lemon over.