These mini-kebabs will be a hit at your next braai or cocktail party. Serve as a starter. 6 – 8 servings

Ingredients:

8 chicken breast fillets; cut in half

Savoury dip:

1 tub smooth cottage cheese

• Heat some oil in a heavy-based pan (e.g. Bauer) until sizzling.
• Spear 2 fillet-halves on a skewer stick in a zigzag manner. Carefully place all 8 mini-kebabs in the hot pan, and quickly brown all sides lightly. Remove "fingers" from pan.
• In a bowl, combine Tandori Chicken spice with salt and pepper. Roll "fingers" one by one in the spice, using your fingers to sprinkle the meat until well covered. Shake off excess spice.
• Add a little more oil to the pan, and put "fingers" back. Cook until meat is thoroughly done – about 10 minutes. Turn occasionally.
• Dip: mix Garlic powder into smooth cottage cheese. Add freshly chopped parsley if prefer.
• Serve warm with dip and vegetables like tomato slices or carrot fingers.