Chicken breast dries out easily on a grill. Yoghurt prevents that two ways: the lactic acid loosens the muscle fibres, and the yoghurt itself forms a coating that holds the moisture in. Three hours is the minimum; overnight is better.
Ingredients
For the marinade
For the skewers
Method
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Make the marinade
Mix the yoghurt, olive oil, tomato paste, garlic, lemon and spices.
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Marinate the chicken
Coat the cubed chicken thoroughly, cover and chill for at least 3 hours.
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Thread the skewers
Thread chicken, pepper and onion onto the skewers in turn. Do not pack them; leave a finger of space between the pieces.
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Heat the grill
Get the grill or cast iron pan properly hot.
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Cook
Cook for 3 minutes a side, turning, for 12 minutes in total.
-
Rest
Take them off, cover with foil and leave for 5 minutes.
Tips
- Do not pack the skewers; where pieces touch each other they will not cook.
- If you use wooden skewers, soak them for 30 minutes or they burn.
- Do not skip the resting; cut straight away, the juices run onto the plate.
Nutrition
310
kcal
38 g
Protein
14 g
Fat
6 g
Carbs
4 g
Sugar
1 g
Fibre
Values are per serving and approximate.