Marinated Chicken Kebabs with Lemon Pepper Yoghurt Sauce

Ingredients for Marinated Chicken Kebabs with Lemon Pepper Yoghurt Sauce

• 475ml extra-virgin olive oil

• Juice of 3 lemons

• 2 tablespoons chopped garlic

• 3/4 tablespoons chopped fresh rosemary leaves (about 4 sprigs)

• 3/4 tablespoons fresh thyme leaves (about 5 sprigs)

• 6 single boneless, skinless chicken breasts, cleaned of fat and cut into large cubes

• Salt and black pepper to taste

• Bamboo skewers

• 2 (200g) containers plain yoghurt

• 60ml soured cream

• 45ml red wine vinegar

• Zest of 2 lemons (fine)

• Juice of 1 lemon

• 2 tablespoons minced garlic

• 1 tablespoon black pepper

• 2 teaspoons salt

• 1/2 cup fresh mint, chopped (optional)

How to make Marinated Chicken Kebabs with Lemon Pepper Yoghurt Sauce

1. For the kebabs: in a plastic bag or airtight container, combine olive oil, lemon juice, garlic, rosemary, and thyme. Add chicken, toss well to coat evenly, and refrigerate overnight.

2. For the sauce, combine all ingredients in a mixing bowl and refrigerate at least 2 hours.

3. Remove chicken pieces from marinade and season well with salt and pepper. Grill chicken for 5 minutes on each side, until golden brown and juices of chicken run clear when pricked with the end of the skewer. Thread 3 pieces of chicken onto each skewer. Serve with Lemon-Pepper Yoghurt Sauce.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.