Ingredients
170 g FAGE Total 0%, 2%, 5%.
4 cloves garlic, minced
3 lemons, squeezed
1 lemon, grated
25 g fresh coriander, finely chopped
2 tablespoons of extra virgin olive oil
3 tablespoons red wine vinegar
3 teaspoons salt
2 teaspoons paprika
1 ½ teaspoons ground cumin
½ teaspoon ground red pepper
½ teaspoon black pepper
1kg boneless chicken thighs or breasts, cut into 3cm cubes
2 large red onions, cut into 5cm chunks
1 red pepper, cut into 5 cm chunks
1 green pepper, cut into 5 cm pieces
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Steps
- In a large bowl, whisk together the yoghurt, garlic, lemon juice and zest, coriander, olive oil, vinegar, salt, paprika, cumin, ground red pepper and black pepper until well combined. Add the chicken, making sure to coat each piece and cover with a plastic bag or airtight container and marinate for at least 8 hours in the refrigerator.
- If using wooden skewers, soak them in water for half an hour before threading the meat.
- Thread the meat onto the skewers and the vegetables onto separate skewers.
- Preheat the grill to medium-high. Grill the chicken skewers on one side for 5 minutes. Turn the skewers and cook for a further 5-7 minutes or until the chicken is cooked through
- Grill the vegetables until cooked through.
- Serve the chicken with the vegetables and the extra yoghurt marinade as a sauce.
