|Theo’s Chicken churrasco brochettes||2|
|Extra virgin olive oil||10ml|
|Everyday Favourites oregano||1g|
|Everyday Favourites crushed chillies||Pinch|
|McCain signature sweet potato fries||50g|
- Place the chicken brochettes in a roasting tin and cover with foil, cook at 170°C for 20 minutes, turning once.
- To make the chimichurri houmous place the chick peas, extra virgin olive oil. oregano and crushed chilli in a blender with some kale, cabbage, coriander, lime zest and juice and blend until smooth.
- Deep fry the sweet potato fries and serve.