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Chicken skewers with yoghurt dip
Nutrition facts per serving:
- Energy in kcal about 252
- Fat about 9g
- Carbohydrates about 5g
- Protein about 37g
This is needed
This is needed
for 4 people
Yoghurt dip
- 1 organic lemon use a little grated zest and 1 tbsp of juice
- 300 g plain greek yoghurt
- 0.25 bunch thyme
- 1.5 tsp ground coriander seeds
- 0.5 tsp cumin
- 0.5 tsp fennel seeds, crushed
- a little pepper
- 0.5 tsp salt
Chicken
- 4 chicken breasts (approx. 120 g each), thinly sliced
- 0.5 tsp salt
- 2 garlic clove, squeezed
- a little pepper
- 4 wooden skewers (soaked in water for approx. 30 mins.)
To serve
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- 0.5 bunch peppermint, finely chopped
And that's how it's done
And that's how it's done
Yoghurt dip
Combine the yoghurt with all the other ingredients up to and including the pepper. Spoon 100 g into a bowl, cover and chill the rest.
Chicken
Season the chicken, add the chicken and garlic to the yoghurt and mix. Thread the chicken onto the skewers.
Charcoal/gas/electric grill
With the lid down, grill the skewers over/on a medium heat (approx. 200°C) for approx. 15 mins., turning occasionally.
To serve
Stir half of the mint into the yoghurt. Serve the yoghurt with the chicken skewers, garnish with the remainder of the mint.
