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Chicken kebabs with garlic yogurt
Serves 4 Starters and mains
For the marinade
- 60 ml lemon juice, strained
- 2tbsp olive oil
- 2 cloves garlic, finely chopped
- 1tsp salt
- 1tsp paprika
- 1tsp finely chopped oregano
- 1tsp finely chopped flat-leaf parsley
- ½tsp ground cumin
- ½tsp ground coriander
- ½tsp ground fenugreek (available from Middle Eastern and Indian grocers)
- 1/3tsp freshly ground black pepper
- 600g chicken thigh fillets, trimmed of fat and cut into bite-size pieces
- vegetable oil, for greasing
For the garlic yoghurt
- 280g natural yogurt
- 2 cloves garlic, crushed
- 1tbsp lemon juice, strained
- ½tsp salt
Method
To make the garlic yogurt, place all the ingredients in a small bowl and mix well. Cover with cling film and set aside in the fridge.
To make the marinade, combine all the ingredients in a large bowl. Add the chicken to the marinade and massage in with your fingers, so that the chicken pieces are thoroughly coated. Cover with cling film and marinate in the fridge for at least 6 hours, or overnight.
If using bamboo skewers, soak them in ice-cold water for 30 minutes before use to prevent them from scorching on the barbecue. Remove the marinated chicken from the fridge and thread onto the skewers.
Preheat a grill or griddle pan to high. Then cook the kebabs for 3-4 minutes each side, turning twice, until browned and cooked through. Serve the kebabs with the garlic yoghurt on the side.
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