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Chicken Skewers

  • 300 ml (plain, full cream)
  • Robertsons Chicken Spice
    Robertsons Chicken Spice
    7.0 g
    Added to cart: Robertsons Chicken Spice
  • Robertsons Paprika
    Robertsons Paprika
    5.0 g
    Added to cart: Robertsons Paprika
  • 4 g Ground cumin
  • 4 g Ground coriander
  • Garlic (finely chopped) 2.0 g
  • Lemon juice 15.0 ml
  • Chicken breast (cubed) 600.0 g
  • Oil 15.0 ml

Potato Flat Bread

  • Flour, all purpose 60.0 g
  • Baking powder 2.0 g
  • Cheddar cheese (optional) 10.0 g
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    2.0 g
    Added to cart: Robertsons Veggie Seasoning
  • Knorr Aromat Original
    Knorr Aromat Original
    1.0 g
    Added to cart: Knorr Aromat Original
  • Water 100.0 ml
  • Knorr Professional Mash Flakes
    Knorr Professional Mash Flakes
    40.0 g
    Added to cart: Knorr Professional Mash Flakes
  • Butter 40.0 g


  • 120 ml Plain yogurt
  • Coriander (finely chopped) 5.0 g
  • 4 g Mint (finely chopped)
  • 90 g Cucumber (finely diced)
  • Lime juice 10.0 ml
  • Robertsons Chip & Potato Seasoning
    Robertsons Chip & Potato Seasoning
    3.0 g
    Added to cart: Robertsons Chip & Potato Seasoning


  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.