Recipe Great­stock/stock­food

House and Leisure Food - - HK FOOD -

4 chicken breasts, skinned 1T dried thyme 1T ground co­rian­der 1T ground cumin 4T olive oil salt and milled black pep­per 4 red onions, peeled and cut

into wedges

for the dip

8T low-fat crème fraîche zest of 1 le­mon 1 gar­lic clove, crushed salt, to taste

Serves 4

Cut the chicken breasts into cubes and mix with the thyme, co­rian­der, cumin and oil. Sea­son with salt and pep­per, and set aside to mar­i­nate for 30 min­utes.

Thread the onions and chicken on wooden skew­ers and grill for about six min­utes, turn­ing and bast­ing as they cook.

To make the dip, mix the crème fraîche with the le­mon zest and gar­lic, and sea­son to taste with salt. Ar­range the ke­babs on a plat­ter with the dip in a small bowl along­side.

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