CHICKEN SKEWERS WITH APRICOTS AND RED ONION
Makes 6 EASY 1 hr + 3 hrs, to marinate
WHAT YOU NEED
150g SPAR Full Cream
2 garlic cloves, peeled and minced juice of 1 SPAR
Freshline Lemon large handful fresh flat-leaf parsley, finely chopped large handful fresh rosemary, finely chopped
15ml (1 tbsp) water
SPAR Salt and freshly ground SPAR Black Pepper, to taste 3 skinless and boneless SPAR Chicken Breasts, cut into 3cm cubes large handful SPAR
1 red onion, peeled, wedged and layers taken apart fresh bay leaves (optional) fresh rosemary sprigs (optional)
SPAR Extra Virgin Olive Oil, to drizzle
SPAR Salt and freshly ground SPAR Black Pepper, to taste
HOW TO DO IT
1 Combine the yoghurt, garlic, lemon juice, chopped parsley, rosemary, 15ml (1 tbsp) water and seasoning together in a bowl. Add the chicken cubes and toss to coat thoroughly. Cover the bowl with cling film and refrigerate, about 3 hours. 2 Soak 6 wooden skewers in water. If you’re using metal skewers, there is no need to soak. Thread the marinated chicken cubes, dried apricots, onion layers and herbs, if using, onto the chicken skewers, alternating the ingredients as you go. Baste the skewers with the leftover marinade.
3 Drizzle the skewers with olive oil. Set aside. Heat a griddle pan over medium heat. Place the skewers in the pan and grill until the chicken is cooked, about 3 minutes per side. Remove from heat and season to taste. Serve immediately.