Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
In a mixing bowl, combine the yogurt, thyme, lime juice and zest, sriracha, coriander, oil, black pepper and lots of salt, and mix well. Add in the mini chicken fillets and coat in the marinade. Cover and chill for 3-4 hours but preferably overnight.
Soak 20 wooden skewers in cold water for 30 minutes or use metal skewers.
Heat a large griddle pan over a medium-high heat or cook over indirect heat on a BBQ. Skewer each mini chicken fillet with 2 skewers and cook, in batches, for 3-4 minutes on each side until nicely browned.