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Chicken Skewers

Potato Flat Bread


Served with potato flat bread and raita. Flavoured with a range of spices, this curry-inspired dish is bound to impress your diners.



  1. Chicken Skewers

    • Mix all ingredients together except chicken. Add the chicken to the marinade and set aside for an hour.
    • Heat oil in a grill pan, place chicken cubes onto skewers and grill on a for 4 – 6 min on each side. Place in a roasting pan and baste with remaining marinade, finish off in the oven at 180 ° C for 10 min until cooked.
  2. Potato Flat Bread

    • Sift flour and baking powder together. Rub in butter until the mix resembles fine breadcrumbs.
    • Add cheese, Robertsons Veggie Seasoning and Knorr Aromat to the flour mix and set aside. Boil water, add half of the Knorr Mash Flakes and mix well. Set aside.
    • Add flour mixture to mash potato mix in three parts. Once it starts coming together add the other half of the mash flakes until it forms a dough. Flour your work surface and knead the dough until you’re left with a soft ball of dough. Divide the dough into 50 g balls and roll out.
    • Heat a griddle pan until hot and brush lightly with butter. Fry the flat bread for 2 - 4 min on each side until cooked.
  3. Raita

    • Mix all ingredients together, set aside.

    To Plate:

    • Spread raita diagonally on the plate. Cut flatbread into quarters and place next to raita. Place chicken skewer on top of flatbread. Garnish with micro herbs, lime wedge and a dusting of Robertsons Chip & Potato Seasoning.