(makes 20-26 cocktail size skewers)

Kids will enjoy these as much as adults. Chicken tenderloin, available at the supermarket, is the elongated piece of meat which sits behind the chicken breast. 

INGREDIENTS

45g (1/3 cup) flour

1 tsp ground flaky sea salt

1/8 tsp freshly ground black pepper

2 eggs

30ml (2 tbsp) water

100g (1 + 1/2 cups) fresh breadcrumbs

35g (1/2 cup) finely grated Parmesan

1 tbsp finely chopped thyme leaves

1 tbsp finely chopped parsley leaves

450g (10-13) chicken tenderloins

20-26 wooden skewers

olive oil

1 lemon (halved)

½ tsp flaky sea salt

1/8 tsp freshly ground black pepper

Avocado and Herb Dip

METHOD

In a low flat bowl place flour, salt and pepper and combine.  In a similar second bowl place eggs and water and lightly whisk together.  In a third similar bowl place breadcrumbs, Parmesan, thyme and parsley and combine. 

With a sharp knife remove thick part of sinew from each tenderloin.  Cut each tenderloin in half lengthwise and thread each half onto a skewer.

Dip each chicken skewer into flour, then egg mixture, followed by breadcrumbs.  Pat breadcrumbs onto chicken to ensure even coating.

Place into a container lined with plastic wrap with plastic wrap between layers.  Cover and refrigerate for a minimum of two hours or overnight so that crumbs adhere well to chicken.

Heat barbecue flat plate to medium.  Very lightly brush chicken skewers with oil.  Place chicken skewers on barbecue and cook 3-5 minutes on each side, or till golden brown and cooked through.

Squeeze lemon onto chicken and season with salt and pepper and serve with Avocado and Herb Dip

Avocado and Herb Dip

(makes 250ml)

If making dip a day ahead place dip in a container, cover the surface of dip with plastic wrap, place lid on container and refrigerate. 

INGREDIENTS

1 ripe avocado (cut in half and stone removed)

1 clove garlic (crushed)

2 tbsp finely chopped parsley leaves

1 tbsp finely snipped chives

2-4 drops Tabasco sauce

30ml (2 tbsp) lemon juice

45ml  (3 tbsp) sour cream

15ml (1 tbsp) extra virgin olive oil

½ tsp flaky sea salt

1/8 tsp freshly ground black pepper

METHOD

Peel avocado and roughly chop.

Into a food processor bowl fitted with a metal blade place avocado, garlic, parsley, chives, Tabasco sauce, lemon juice, sour cream and oil.  Process till creamy but not necessarily smooth.  Season with salt and pepper.

Place dip into a bowl, cover and chill for 1-2 hours before serving.