Yoghurt and Herb Chicken Kebabs

Hi Everyone!

This recipe is inspired by the Turkish cuisine I had during the summer when I spent some time with my family. I loved it, I can't believe i had always shied away from it- what was wrong with me?

But I'm reformed and decided to share my version of yoghurt and herb chicken kebabs. You can use as much or as little chicken as you like depending on if your making mini kebabs or bigger ones if they are part of the main course.

Marinade:

1/2 cup natural yoghurt
2 tbsp lemon juice
1tbsp crushed fresh ginger
2 tsp dried mixed herbs
2 tsp chicken seasoning
1 tsp fish sauce
Salt and pepper

Adjust these amounts depending on how much marinade you need.

The chicken: deboned chicken thighs without the skin.

Method:

1. Slice the chicken thinly but keep the pieces big enough to skewer onto kebab sticks.
2. Season with salt and pepper.
3. Mix the herbs, chicken seasoning, ginger, fish sauce, lemon juice and yoghurt in a seperate bowl and pour over chicken.
4. Mix the marinade in and leave covered in the fridge for 30 minutes.
5. Skewer the chicken and place on a foil lined grill pan.
6. Grill on high for approximately 25 minutes, turning over to ensure even browning. 
7. When serving you can drizzle lightly with some chilli oil (optional)

This is so easy and the chicken doesn't dry out because of the yoghurt marinade. They taste amazing! Give them a try next time you're in the mood to impress ;)