Chicken thigh skewers with hasselback potatoes

Wash the potatoes and cut them into 5mm slices, being careful not to cut all the way through. You can place two skewers next to them to prevent this.

Peel the garlic and strip the rosemary leaves from the stems. Combine this with the olive oil and blend until smooth with an immersion blender. Wrap the potatoes in foil and place them on top. Drizzle with the garlic oil, seal, and grill the potatoes for 50-55 minutes, or until tender.

Cut the chicken thigh into 2 cm thick strips and marinate with the Traditional Chicken Mix, refrigerate until ready to use.

Finely chop the parsley and thinly slice the spring onion. Then mix the parsley into the yogurt with the curry powder, black pepper, and sea salt.

Thread the chicken thighs onto skewers and place them on the BBQ when the potatoes still need to be on the BBQ for about 12 minutes.

Serve the chicken skewers with the hasselback potatoes and yogurt sauce. Garnish the hasselback potatoes with the spring onions.

Tip: Soak wooden skewers in lukewarm water for 10 minutes before using them, before threading the chicken onto them. This will prevent them from burning on the BBQ.