Chicken skewers
The more attention you give to the chicken ie incorporating flavour then you will get the best results. I grilled these, coating in excess marinade as I cooked them and the results were excellent. The trick is to chop the chicken into bite sized pictures and leave immersed in the marinade for at least 6 hours. Make sure you don’t overcook the chicken as you want it succulent inside, yet crispy and caramelised on the outer.
Servings:
Ingredients
- 450 grams Chicken breasts skinned & chopped (£1.58)
- 150 grams greek yoghurt (£0.18)
- 5 grams Paprika teaspoon (£0.08)
- 5 grams Cumin teaspoon (£0.11)
- 5 grams chilli powder teaspoon (£0.05)
- 1 whole Lemon juice of (£0.30)
- 4 cloves garlic minced (£0.12)
- 10 ml olive oil 2 teaspoons (£0.05)
- 5 grams Salt teaspoon (£0.01)
- 5 grams Black pepper teaspoon (£0.16)
- 13 grams Honey tablespoon (£0.07)
- 5 grams ginger minced (teaspoon) (£0.01)
- 10 grams Fresh Mint finely chopped (£0.23)
- 10 grams Fresh coriander finely chopped (£0.20)
| Recipe Cost: |
| Serving Cost: |
Prep Time: 10 minutes
Cook Time: 10 minutes
- Combine all the ingredients of the marinade in a bowl and mix well together.
- Add the chicken pieces and refrigerate for at least 6 hours.
- Get 8 wooden skewers and soak in boiling water. Once they have softened, thread the chicken pieces on with peppers and onions.
- Grill or barbeque for about 8 minutes turning and basting in the remaining marinade continuously.
- Serve with pitta bread, salad or whatever else takes your fancy.
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