2 x 180g free range or organic skinless chicken breast
1.5 tablespoons good quality piri piri sauce
4 bamboo skewers
2 corn cobs
3 tablespoons natural Greek yoghurt
1/3 red cabbage (200g)
3 sprigs coriander
…and preparing your ingredients into each of the components of the dish. Rinse vegetables and herbs.
Heat oven grill to 220ºC or turn on the BBQ to high. Add water to your sink and soak the bamboo skewers provided. Cut chicken into bite-sized cubes. Combine in a bowl with a drizzle of olive oil and 1 tablespoon of piri piri sauce (or more if you like it hot). Season with salt and mix well to marinate. Set aside for 10 minutes.
Bring a pot of salted water to the boil. Cook the corn for 5 minutes or until kernels are tender. Drain and refresh in cold water. Slice down the length of the corn to remove the kernels. Thinly slice the red cabbage, peel and grate the carrot and finely chop the coriander. Whisk together the yoghurt, juice of the lemon, half a tablespoon of piri piri sauce (or to taste), salt and pepper. Combine with remaining corn-slaw ingredients to dress.
Thread each skewer evenly with the chicken. Cook the skewers for 4 minutes each side until golden. Remove from heat and rest, loosely covered in foil for 2 minutes.
Plate corn slaw and top with skewers.