Chicken Skewers
yogurt-marinated
Ingredients
For the skewers:
1 kg chicken breast, cut into thin slices
300 g organic whole yogurt
juice of 1/2 lemon
1 garlic clove
1 teaspoon curry powder
1 teaspoon smoked paprika powder
1 teaspoon dill powder
2 tablespoons extra virgin olive oil
salt
pepper
To serve with:
250 g pizzutello tomatoes
1 cucumber (about 200 g)
salt
pepper
extra virgin olive oil
dried oregano
minTime
Preparation
Step 1: Prepare the chicken
Cut the chicken breast slices into pieces that are not too large.
Step 2: Prepare the marinade
Place the yogurt in a bowl.
Add the lemon juice, the peeled and crushed garlic clove, the curry powder, the smoked paprika, the dill powder and the extra virgin olive oil.
Mix well.
Step 3: Marinate the chicken
Add the chicken pieces to the marinade and mix until they are well coated.
Cover with cling film and leave to marinate in the fridge for at least 2 hours.
Step 4: Prepare the skewers
Once the marinating time is over, thread the chicken pieces onto the skewers.
Arrange them on a baking tray lined with baking paper and brush them with the remaining marinade.
Season with salt and pepper.
Step 5: Bake
Bake in a preheated oven at 180°C for 15 minutes.
Turn the skewers, season the other side with salt and pepper and bake for another 15 minutes.
Finish cooking with a further 5 minutes on the fan setting.
Step 6: Prepare the salad
While the skewers are baking, wash the tomatoes and the cucumber.
Slice them and dress with salt, pepper, extra virgin olive oil and dried oregano.
Step 7: Serve
When the skewers are fully cooked and nicely browned, remove them from the oven and serve hot with the tomato and cucumber salad.
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