Chicken thigh skewers with hasselback potatoes

Wash the potatoes and cut them into 5 mm slices, making sure not to cut all the way through. You can place 2 skewers alongside the potato to prevent this.

Peel the garlic and combine it with the rosemary and olive oil. Blend this finely with an immersion blender. Make a foil packet and place the potatoes on the foil. Drizzle the garlic oil over them, fold the packet closed, and place the potatoes on the BBQ for 50-55 minutes or until tender.

Cut the chicken thighs into strips 2 cm thick and marinate them with the Chicken Mix - Traditional. Place in the refrigerator until further use.

Finely chop the parsley and slice the spring onion into thin rings. Then mix the parsley through 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 have about 12 minutes left to cook.

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

Tip: Before use, soak wooden skewers in lukewarm water for 10 minutes before threading the chicken onto them. This will prevent them from burning as quickly on the BBQ.