Spicy Chicken kebabs with tangy dip
Recipe by: Tumi Mogoai

Cooking time: 30-45 min
Serves: 3-4 depending on portion sizes
 
Ingredients
Tangy dip:
1 clove garlic, grated
½ tsp lemon zest
1 tbsp lemon juice
1 cup Clover Classic, Plain
salt and pepper to taste
 
Chicken:
500g chicken breasts, cubed
2 tablespoons cumin seeds
1 tablespoon szechuan peppercorns or 1 teaspoon black peppercorns
2 teaspoons caraway seeds
2 teaspoons crushed red pepper flakes
1 teaspoon sugar
Vegetable oil (for grill)
lemon zest for serving
salt and pepper to taste
 
 
Method
For the dip, in a small bowl, mix together Clover Classic Plain, garlic, lemon zest and lemon juice. Season with salt and pepper then set aside. This can be done in advance and left aside as the flavours meld together the longer it sits.
In a pestle and mortar, grind the cumin seeds, peppercorns, caraway seeds, sugar and crushed pepper flakes leaving just some seeds intact.
Using a griddle pan or braai, set the heat between medium to high but only place the one side on direct heat. Brush the griddle pan with oil.
Thread chicken onto 6–8 skewers, leaving a very small gap between each piece of meat. Season with salt, then sprinkle generously with spice blend, pressing it onto the meat with your hands to help it adhere if needed.
Grill chicken over direct heat first, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to cooler side of grill and continue to grill until chicken is cooked through.
Top the dip with cracked black pepper and a little lemon zest and serve alongside chicken.