Grilled Chicken Skewers & Ensalada Cubana Style Salad

Grilled Chicken Skewers & Ensalada Cubana Style Salad

By on June 14, 2015


Serves 4


  • 900g Chicken thigh and leg steaks opened out flat
  • 200g Chris’s Traditional Tzatziki Dip
  • 1/2 Cup lemon juice
  • 2 vine ripened tomatoes
  • 1 red onion
  • 1 Iceberg lettuce
  • 1 Garlic clove crushed
  • 1 Pinch Salt flakes and white pepper
  • ½ Cup olive oil
  • ¼ Cup lemon juice
  • 12 wooden skewers


  • In a medium sized bowl place the boned out flat leg steaks and cut each in half as strips. Then add 100g Chris’s Tzatziki Dip and 1/4 cup of lemon juice and marinate for 30 minutes or more if in fridge
  • Slice red onion very finely into ½ quarters and slice the radishes as well and soak in iced water and set aside
  • In a flat tray soak 12 wooden skewers approx. 5 minutes
  • To make dressing, combine crushed garlic with the salt and pepper oil and 2 tablespoon’s from the remaining Chris’s Dips Tzatziki into a jar tighten lid and shake thoroughly
  • Pre heat flat grill pan on medium heat
  • Slice the marinated chicken steaks in half, length ways into strips and thread onto soaked skewers. Brush oil on the grill plate and grill the skewers rotation as grill lines appear
  • Cut the tomatoes in wedges and in half again. Rip and tear up lettuce by hand into bite-sized pieces.
  • Gradually add the dressing to the salad, a little at a time, while you toss
  • Add just enough dressing to cover to your own taste. Plate the grilled skewers on a platter and drizzle with Tzatziki sauce and serve the rest as a side with the salad and remaining dressing. A great adding in fresh continental knot loaf bread, that you can mop up the left over juice and sauce