Chicken and yogurt shish kebab
Prep time overnight Cooking time 15 mins Serves 4
1-2 garlic cloves, minced 2 tbsp olive oil ½ tsp cumin ½ tsp paprika 1 tbsp lemon juice 200g yogurt 100g cream cheese 500g chicken, cut into bite-size pieces 2 red peppers, cut into chunks 2-3 medium onions, quartered with layers separated
1 In a bowl, mix together salt, garlic, olive oil, cumin, paprika and lemon juice. Add yogurt and cream cheese. Mix well.
2 Add chicken, mix and refrigerate for at least 4 hours or overnight.
3 Remove the chicken from the marinade, draining the excess. Skewer the chicken, peppers and onions on metal skewers. (If using wooden ones, soak them in water for at least 30 mins before using. This will prevent them from burning.)
4 Grill on all sides until golden brown and cooked through. Serve hot.