Make ahead for the BBQ - or cook it under the grill or in the airfryer!!
You can dice and marinate the chicken overnight or at a minimum 1 hour before you plan to cook. This recipe uses 2 fillets of chicken and we had 3 skewers - if you use 4 fillets of chicken - you'll likely get around 6 skewers - depending on how long yours are and how much you put on them!!
Any plain yoghurt will work or kefir if you don't have yoghurt. We like to add some peppers and onion to the kebabs for a bit of interest and it also helps to keep the chicken in place.
You can scale the recipe up as you need!
Buy your Chicken HERE
Ingredients:
2 cloves Crushed garlic
1tsp Ground coriander
1/2 tsp Cayenne pepper
1tsp Ground Cumin
1tsp Paprika
1 tps Dried oregano (we used fresh because we have it!)
Pinch cinnamon
2tbls Greek yoghurt
Zest & juice of 1 lemon
Glug Olive oil - roughly 1Tbls
Flat breads/pittas, salad to serve...
Instructions:
Put all the marinade ingredients into a bowl that is large enough to take the chicken as well! To make mixing easier - add the spices first and mix, then add the garlic and lemon zest & juice, ensure well mixed, then add the yoghurt and the oil.
Mix up well and ensure all the seasonings are well mixed through the yoghurt. You can also add salt and pepper at this point.
Slice the chicken into cubes that you can easily thread onto your skewers - mix those into the bowl of marinade - mix well to ensure the chicken is fully coated and leave in the fridge for your allotted marinade time.
When ready thread your chicken onto the skewers, keeping the chicken tightly skewered helps to keep the marinade in place and the chicken juicy - if you space the chicken far apart it is more likely to dry during the cooking process.
Serve with flat breads, pitta, salad - whatever takes your fancy!
Let us know if you try this recipe and be sure to share your photos on our Face Book and Instagram!!
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