Ingredients
Method
A bit of this, a bit of that
- Marinade
- Lemon juice and zest - half lemon
- Olive oil - 1 tbs
- Dill - 1 tbs
- Dried red chilli flakes - ¼ tsp
- Onken Greek Style set yogurt - 200g
- Salt - Pinch / to taste
- Black pepper - ¼ tsp
- Chicken breast (boneless and skinless, cut into 1” /1.5” cubes) - 650g
- Dip
- Lemon - 1/2 lemon
- Dill - 1 tbs
- Garlic - ½ clove minced garlic
- Red chilli (garnish) - ¼ tsp
- Onken Greek set yogurt - 150g
- Extra virgin olive oil - 1 tbs
- Black pepper cracked - pinch
- Salt - pinch / to taste
Step-by-step
- 1 In a mixing bowl combine all marinade ingredients, before adding diced chicken and making sure it is fully covered in the marinade.
- 2 Marinade for a minimum of 20 minutes in the fridge. Marinating in the fridge overnight will give best results.
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3
Put chicken across 8 skewers.
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4
Grill – set grill to high. Place chicken skewers under grill and cook for 8 – 10 minutes then turn and cook for a further 8 -10 minutes. Being careful not to allow the chicken to burn. Ensure the chicken is cooked through, cut one piece of chicken in half making sure that the centre with juices running clear.
Oven – preheat oven to 180C. Place skewers on a wire rack on a baking tray and cook for 8 – 10 minutes then turn and cook for a further 8 -10 minutes. Ensure the chicken is cooked through, cut one piece of chicken in half making sure that the centre with juices running clear.
BBQ – cook over a medium to high heat, turning frequently, to avoid the marinade from burning. Ensure the chicken is cooked through, by cutting one piece of chicken in half making sure that the centre with juices running clear. - 5 Chicken should be cooked to 75C to ensure it is cooked through
- 6 For dip - Add all ingredients into a mixing bowl and combine well.
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