CHICKEN KEBABS WITH LEMON DIP
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
for the dip
8T low-fat crème fraîche zest of 1 lemon 1 garlic clove, crushed salt, to taste
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.