These fragrant and flavoursome chicken skewers with prosciutto and sage are sure to be a hit! And with our chicken breast fillets on sale this weekend – its great for a budget too!
800g Lilydale Chicken Thigh Fillets
1 tsp cumin powder
2 tsp coriander powder
1 tbs vegetable oil
8 slices prosciutto
16 fresh sage leaves
8 bamboo skewers
2-3 handfuls baby rocket leaves
2 tbs extra virgin olive oil
Juice of ½ lemon
Soak 8 bamboo skewers for an hour in some water. Cut chicken breast fillets into 4 pieces. Place the spices and oil into a bowl, then mix well with your hands until incorporated.
Preheat the BBQ. Cut the prosciutto pieces in half, then take a skewer and place a piece of chicken followed by a sage leaf and a piece of prosciutto and a slice of lemon. Push the ingredients tightly together, then repeat. Each skewer needs to have around 100g chicken.
Place the skewers on the hot BBQ and cook for 2 minutes on either side to colour then move to the resting rack and cook for a further 12 minutes with the lid down until well cooked.
Dress the rocket leaves with olive oil. Serve skewers with rocket leaves and fresh lemon wedges.