Chicken and yo­gurt shish ke­bab

Prep time overnight Cook­ing time 15 mins Serves 4

Friday - - Good Food -

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.

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