Marinated Chicken Kebabs
Serves:
4
Difficulty:
Medium
Ready in:
40 minutes
- For the kebabs
- 400g chicken breast/thigh roughly cut into 4cm pieces
- 1 lemon, juiced
- 2 garlic cloves, chopped
- 1 tsp paprika
- 1 tbsp rapeseed oil
- 1 pepper, cut into chunks
- 8 cherry tomatoes, whole
- 120g pineapple, cut into chunks
- For the yoghurt dip
- 170g Greek or natural yoghurt
- 1/2 cucumber, coarsely grated and well squeezed out
- 1 tbsp fresh mint, chopped finely
- 1 tsp honey
- Mix together the chicken, lemon juice, garlic, oil and paprika. Mix well and leave to marinade.
- If using wooden sticks, soak them in cold water (this will stop them from burning).
- Make the dip by mixing the yoghurt, grated cucumber, mint and honey.
- Thread the pepper, pineapple, tomato and marinated chicken onto the sticks, alternating the ingredients as you go.
- Pre-heat the grill/griddle/BBQ so that it's very hot. Once hot enough, cook the skewers for 3-4 minutes on each side until the chicken is cooked.
- Serve the kebabs and dip with your choice of side; we recommend wholegrain rice.
You can always use up any leftover vegetables you've got on the skewers too.
