Curtis Stone’s BBQ Chicken Skewers with Pico de Gallo | Cooking with Curtis Stone | Coles

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a similar flavor profile and is healthier.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: chicken drumsticks

Thighs are juicier and drumsticks are often more affordable.

Cut chicken thighs into three pieces.

Place chicken pieces into a large bowl.

Add paprika, cumin, coriander, and salt to the chicken.

Drizzle olive oil over the chicken and toss to coat.

Soak skewers in water to prevent splintering.

Thread chicken pieces onto skewers.

Drizzle more olive oil on the skewers to prevent sticking.

Cook skewers on the grill for 3-4 minutes on each side, turning a couple of times.

Prepare pico de gallo by keeping tomatoes and other ingredients raw.

Dice cucumber, tomatoes, and spring onion; add garlic and long red chili.

Mix in mint, lemon juice, lemon zest, and olive oil; season with salt.

Toast flatbreads in a hot pan until warm on both sides.

Check chicken for doneness by piercing with a knife and checking for clear juices.

Let chicken rest for a few minutes after grilling.

Serve chicken skewers on flatbreads topped with pico de gallo and Greek yogurt.

Cooking Techniques

Equipment Needed

Spice Level: