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These lemon and herb chicken skewers are inspired by Greek flavours and served with a fresh, creamy yoghurt and herb sauce.
For the skewers:
For the sauce:
1.
Place the diced chicken and red onion in a bowl. Add the olive oil, lemon juice, garlic, oregano, herbs and paprika. Mix well and leave to marinate in the fridge for 30 minutes.
2.
If using wooden skewers, soak them in water for at least 20 minutes.
3.
Thread the chicken and onion onto the skewers, alternating the pieces. Try to keep the chicken pieces a similar size so they cook evenly.
4.
Preheat a barbecue or griddle pan over a medium-high heat. Cook the skewers for about 12–15 minutes, turning regularly, until the chicken is cooked through. The thickest piece should reach 75°C.
5.
Meanwhile, make the yoghurt sauce. Mix the Greek yoghurt, lemon juice, olive oil, mint, parsley, garlic and grated cucumber together.
6.
Serve the chicken skewers with the yoghurt sauce. Serve with a generous portion of salad or non-starchy vegetables.
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Storage information
Tip
For a more substantial meal, add a small wholemeal pitta or another wholegrain carbohydrate.
Cost-saving tips
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