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Chicken Yassa


  • 1kgchicken breasts
  • 1tbspcoarsely ground fresh black pepper
  • 6green chillies, chopped
  • 1 cuplemon juice
  • Salt
  • 3 clovesof garlic
  • 2large onions sliced
  • 1 tspchilli flakes
  • 100mlvegetable oil
  • 12bamboo skewers, soaked in water


Slice the chicken into 2cm strips lengthways.

Place all the ingredients in a large non-reactive bowl, except the oil, with the chicken. Cover and refrigerate for at least 4 hours to marinate, preferably overnight.

The next day, remove from fridge and skewer each strip onto the bamboo skewers.

Remove the chicken pieces, wipe dry, and thread onto the skewers. Set aside.

Heat the oil in a large pot over medium heat. Remove the onions from the marinade and add them to the pot. Sauté for 8-10 minutes or until soft and brown. Add the remaining marinade and reduced by half.

Lightly brush the skewers with oil and grill over charcoal, if possible.

Serve with the marinade as a dipping sauce.

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Video sourced from SBS World Australia. Thanks SBS.


Here's some others you may wish to try.

Domoda (Gambian Peanut Stew)

Cassava Fufu : Akpu, Loi-loi, Santana, Mr White



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