Graham Donovan, based in Crosshaven in Co. Cork, started out cheffing from a young age.
Over the past 20 years, he has cooked in bars, restaurants and even worked in a private nursing home during the pandemic.
He is now a freelance chef with a catering business called Chef Grizz.
Graham shares some of his favourite recipes in this month’s RSVP Magazine - including his Moroccan Spiced Chicken Skewers with Mint Yoghurt and Feta Dip.
Read more: How to make Watermelon and Feta Cheese Salad and Zesty Carrot Slaw - perfect summer sides
Prep time: 15 minutes
Cook time: 15-20 minutes
Serves 4
Ingredients
- 4 medium chicken breast fillets
- 3 tsp smoked paprika
- 2 tsp cumin
- 1 tsp dried coriander
- 1/2 tsp turmeric
- 2 tsp salt
- 1 tsp white pepper
- 2 tsp dried garlic powder
- Olive oil
- 200g natural yoghurt
- 100g feta cheese/Greek style salad cheese
- Handful of fresh mint
- 16-20 wooden skewers
Method
- Pre-light your BBQ coals and wait for them to stop flaming and start turning to white/greyish embers.
- Soak the skewers in warm water.
- Slice chicken lengthways into 4 or 5 thin strips per breast. Coat in a little olive oil.
- Mix dry spices and seasoning together.
- Lightly coat the oiled chicken in the spice mix, making sure to get a nice even covering.
- Place on a lightly oiled BBQ grill and cook for about 4-6 minutes each side, until fully cooked through.
- Put the yoghurt feta and mint into a food processor and blitz together until smooth.
- Serve immediately and enjoy with a side of your choice.
Graham and his team can cater for a variety of events, from small private garden parties to larger corporate gatherings. For more recipes from Graham, check out IG: @graham.donovan
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