CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Greek Style Chicken Skewers With Lime Tzatziki

1

  • Overview
  • Ingredients
    14 items
  • Directions

The absolute BEST midweek dinner spoil!  Also perfect for weekend barbeque’s or special meals that will not take long to prepare

Serves 4

800 g   deboned chicken thighs or fillets, cut into chunky pieces

250 ml yoghurt

Zest and juice of 2 lemons

4          garlic cloves, crushed

30 ml   chopped rosemary

15 ml   chopped thyme

30 ml   olive oil

Salt and black pepper for seasoning

8 bamboo skewers/soaked in water for 30 minutes before use.

 

LIME TZATZIKI

1          small cucumber, peeled and seeded

2          garlic cloves, crushed

Zest and juice of 1 lime

200 ml Greek yoghurt

15 ml   olive oil

15 ml   chopped mint

Salt and pepper for seasoning

 

  • Mix together the yoghurt, zest and lemon juice, garlic, rosemary and thyme.
  • Place the chicken in the marinade and marinate for at least one hour or overnight
  • Drain the chicken and thread it on the skewers to make 8 kebabs
  • Heat a griddle pan on medium heat till hot and grill the kebabs on both sides, turning occasionally until they are cooked and golden brown. (will take about 8-10 minutes)
  • Season with salt and black pepper
  • Serve with the tzatziki, Greek salad and toasted pita bread
  • TO MAKE THE LIME TZATZIKI: Grate the cucumber and mix it with 5 ml salt.  Place it in a sieve over a bowl to drain for 10 minutes or longer.  Press with a spoon to squeeze out any liquid
  • Mix the drained cucumber with the rest of the ingredients and serve.
  • You can also make it the day before and store it in the fridge