Chicken kebabs recipe

These are quick, simple and great for lunches with the fresh yoghurt dip. Chicken kebabs are really simple and very versatile so make extra to put in the fridge for snacks or work lunches even school lunches… there is a healthy  trade in good school lunches these days so give your kids a foot up with a fantastic school lunch. This should be enough for 4.

What you need

6 chicken breasts roughly cubed
1 tablespoon lemon juice
1 teaspoon powdered coriander
Salt and pepper to taste
50 ml yoghurt

Yoghurt dip

250 plain yoghurt
Juice and pulp of 1 lemon
Palm of chopped fresh coriander

The process

Soak the skewers in water while you prepare the chicken, this will prevent them from burning.

Place the chicken in a bowl and marinade with yoghurt, lemon juice, coriander powder, salt and pepper for at least 30 minutes. 4-6 hours is best, so you can prepare well in advance and place in the fridge to marinate.

Thread the pieces onto skewers and cook in a frying or grill pan over a medium heat or on the braai until nicely coloured and cooked through.

You can also make the kebabs before you marinade and marinade the made kebabs but the chicken just seems to marinade better on it’s own. (it’s a mess thing! so if you don’t like the idea of messing about with marinaded chicken pieces just leave them longer)

Add the yoghurt to a bowl, squeeze in the juice of the lemon and with a teaspoon, gouge out some of the pulp. Add the chopped coriander, mix well and serve on the side with the kebabs and a fresh green salad.