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Recipe: Grilled chicken skewers with fennel & zucchini slaw

Recipe created by Tom Walton for Australian Native Products

Try this delicious recipe for your next summer soirée or barbecue.

Serves: 4


  • 4 large chicken thighs - skinless, boneless
  • 2 tsp 1.6mm cut dried lemon myrtle
  • 2 tbsp flake sea salt1 medium zucchini
  • 1 bulb fennel, fronds reserved
  • ½ cup each picked mint & coriander
  • 1 cup natural yoghurt
  • ¼ tsp 1.6mm cut dried lemon myrtle
  • Juice of 1 lemon
  • Flatbread and extra lemon to serve


  • 2 tbsp olive oil
  • 1 ½ tsp 1.6mm cut dried lemon myrtle
  • ½ tsp dried chilli flakes
  • 1 tsp ground cumin
  • Zest from 1 lemon
  • 2 cloves of garlic
  • Salt, fresh ground black pepper


  1. Soak 8 wooden skewers for at least 15 minutes in cold water or use metal ones if you have them.
  2. In a bowl combine the marinade ingredients, cut the chicken into 3cm pieces and add the chicken, some salt, pepper and mix to marinate well.
  3. Skewer the marinated chicken onto 8 wooden skewers, and if not cooking straight away, refrigerate up to 2 days, covered.
  4. Combine the 2 tsp lemon myrtle and 2 tbsp flake salt and store in an airtight container – you will need 1 tsp for this recipe.
  5. Preheat a BBQ or grill pan over a high heat. If in the fridge, remove the skewers 30 minutes before cooking.
  6. Cook the skewers for approx. 8 minutes, turning every 2 minutes or so, then rest and keep warm.
  7. While the skewers are cooking and resting, finely slice the zucchini into ‘noodles’ and place into a mixing bowl. Finely shave the fennel and add to the zucchini. Roughly chop the herbs and any fennel fonds and add to the veggies along with ½ cup of the yoghurt, lemon myrtle, lemon juice, season to taste and mix everything well.
  8. Serve with the chicken, flatbreads, salad with remaining yoghurt and a dusting of lemon myrtle salt.

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