Skewered BBQ Hops Marinated Chicken with Mexican Salad & Flatbread


  • 800gms Free Range Chicken Thigh Fillets
  • 200mls Hops BBQ Marinade
  • 4 pieces flatbread
  • 1 Cos Lettuce, shredded
  • 1 Red Onion, sliced
  • 2 Tomatoes, rough;y diced
  • 1 cucumber, roughly diced
  • 2 Avocados, sliced
  • 1/2 cup Coriander Leaves
  • 1/3 cup Mint Leaves
  • 200mls Natural Yoghurt
  • 1 Lime


  • Cut the chicken thigh fillets into large diced pieces, and evenly divide between 8 metal skewers. Place onto a try and pour over the hops marinate, set aside for 1/2 hour.
  • Pre-heat a griddle pan or BBQ char grill to high heat.
  • Grill the flatbread on each side for 30sec then place onto a serving place or large platter.
  • Place the chicken skewers onto the pre-heated griddle pan and cook for 5min on each side and paste with marinade.
  • Meanwhile, evenly divide and place lettuce, onion, tomatoes, cucumber & avocado onto flatbread.
  • When the skewers are finished cooking, place 2 on top of each flatbread, spoon over the yoghurt and sprinkle over the coriander & mint.
  • Squeeze with fresh lime and serve with lager or chilled Riesling.