Spicy Chicken Panini

Ingredients

• Ingredients

  • 2 Tbsp Gregg's Red Curry Paste
  • 2 Tbsp plain unsweetened yoghurt
  • 300g diced chicken breast or thigh fillets

• Dressing

  • 2 tsp finely chopped fresh mint
  • 4 tsp finely chopped fresh coriander
  • 1/2 tsp Gregg's Garlic Salt
  • 1/4 tsp Gregg's Crushed Ginger
  • 1/2 cup plain unsweetened yoghurt
  • 1 tsp lemon or lime juice
• 4 Paninis
• sliced cheese
• sliced red onion
• 1 green capsicum, sliced

Method

Mix the Gregg's Red Curry Paste with the yoghurt. Thread the chicken onto skewers and spread the paste over chicken. Place the skewers on a plate and cover with plastic wrap. Leave to marinate for 6 hours or overnight.

Preheat the oven to 180°C Fan Grill.

Place skewers on an oven tray and fan grill for 15 minutes or until the chicken is cooked through, turning during cooking. Remove the chicken from skewers.

To make the dressing combine all the ingredients.

Split the panini and spread the dressing on the inside cut surface. Top with cheese, onion, capsicum and chicken. Place in a sandwich press and cook until the panini are heated through and the cheese is melted.