• 6 wooden bamboo skewers
  • 6 chicken breasts or 12 chicken thighs, skinless and deboned
For the marinade:
  • Juice and zest of 2 lemons
  • ¼ cup avocado oil or olive oil
  • 2 tablespoons chopped herbs: rosemary, thyme, oregano (one or a combination of all three)
  • 1 clove garlic, crushed
  • Pinch of chilli flakes (optional)
  • Sea salt and freshly ground black pepper
For the sauce:
  • 1 ripe avocado, peeled and pip removed
  • ½ cup (125ml) plain or Greek-style yoghurt
  • 2 tablespoons finely chopped flat leaf parsley
  • 2 tablespoons fresh mint
  • 1 clove garlic crushed
  • 1 pinch chilli flakes (optional)
  • Juice and zest of ½ lemon


  1. Soak the bamboo skewers in cold water while preparing the chicken.
  2. Cut the chicken into large chunks and toss with the marinade in a non-metallic bowl and allow to marinate for 20-30 minutes.
  3. Thread the meat onto the skewers and grill or braai until cooked through, approximately 7-8 minutes on each side.
  4. For the sauce: Whilst the sosaties are cooking, combine all the sauce ingredients in a food processor and process until smooth.
  5. Garnish with extra mint and chilli flakes, and a lemon wedge on the side.