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Lilydale’s Lemon & Oregano Chicken Tenderloin Skewers

Lilydale’s lemon & oregano chicken tenderloin skewers served with fresh herbs & greens & garlic yoghurt sauce

Prep Time: 10 minutes ( plus 20 minutes marinating time)

Cooking time: 10 minutes

Serves: 2


6 x Lilydale free-range chicken tenderloins

1 x lemon

1/2 x cup olive oil

1 x bunch oregano, leaves and sprigs

salt and freshly ground black pepper

Garlic Sauce

6-8 x garlic cloves, peeled (approx bulb)

1 x tbs natural yoghurt

Herb and Leaf Salad to serve

2-3 cups salad and herbs, green leaves including snow pea tendrils, oregano leaves, baby spinach leaves, baby rocket leaves and microherbs, l Lebanese cucumber; sliced smashed avocado/pita wraps, optional


1. In a medium bowl combine chicken, juice of 1/2 a lemon, olive oil, oregano, salt and freshly ground black pepper. Mix to thoroughly coat the chicken. Cover and leave to marinate for 20 minutes.

2. To prepare the garlic sauce, bring a small saucepan of water to the boil over high heat. Blanch the garlic cloves for 1-2 mins, drain and add to the yoghurt in a blender or small food processor. Blend until smooth.

3. Soak 6 bamboo skewers in water for 1 0-20 minutes. Skewer the chicken.

4. Preheat a bbq or griddle pan over high heat. Cook the skewers on the heat turning to ensure they are well cooked.

5. To serve, place 2-3 skewers on a plate, serve with the herb salad leaves, cucumber, and drizzle with the garlic sauce. Serve a lemon cheek to squeeze on the salad, and a small drizzle of olive oil to finish.


Check out some more delicious Lilydale Chicken recipes here

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