4 Brioche Hot Dog Rolls

Ingredients

• 4 St Pierre Brioche Hot Dog Rolls
• 2 large chicken breasts, cut into bite-size cubes
• 1 red pepper and 1 yellow pepper, cut into chunks
• 1 courgette, sliced into rounds
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• Juice of 1 lemon
• 2 garlic cloves, crushed
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Sea salt and black pepper, to taste

For the yogurt sauce

• 100 g Greek yogurt
• 1 tsp honey
• ½ garlic clove, grated
• Small handful fresh mint, chopped
• Pomegranate seeds, to garnish

Method

1. Cut the chicken into chunks and place in a bowl. Add olive oil, lemon juice, garlic, paprika, cumin, salt and pepper. Toss well to coat, cover and marinate for at least 20 minutes (or up to overnight in the fridge).
2. Thread the chicken pieces onto skewers, alternating with the pepper, courgette and onion for colour and flavour.
3. Preheat the grill, barbecue or griddle pan over medium-high heat. Cook the skewers for 10–12 minutes, turning occasionally, until the chicken is golden and fully cooked through.
4. Meanwhile, mix the yogurt, honey, grated garlic and chopped mint together in a small bowl. Season to taste and set aside.
5. Lightly warm or toast the St Pierre Brioche Hot Dog Rolls, then open them up and spread a spoonful of the yogurt sauce along the base. Slide one cooked skewer into each roll, gently pull out the stick to leave the filling inside, and drizzle with a little extra sauce.
6. Top with pomegranate seeds and fresh mint leaves for a bright, flavourful finish. Serve immediately — perfect for a summer lunch or outdoor gathering.

Bon appétit!