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.