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Ingredients
- Boneless Chicken Breast - 600 g (cut in chunks)
- Lemon Juice - 2 tablespoon
- Sumac - 1/2 teaspoon
- Garlic Powder - 1 1/2 teaspoon or Crushed Garlic - 2 teaspoon Yoghurt - 4 tablespoons
- Olive Oil - 4 tablespoons + extra for basting
- Vinegar - 1 teaspoon
- Ground Black Pepper - 1/2 teaspoon
- Paprika Powder - 1 tablespoon
- Dried Oregano - 1 teaspoon
- Salt to taste
- Tomato Paste - 1/2 teaspoon (optional)
- To serve
- Roasted Vegetables
- Hommous
- Pita Bread
Details
servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 20mins
Cost Average budget
Preparation
Step 1
Drain the chicken chunks to remove the excess moisture. Mix with all the marinade ingredients and cover with cling film - marinate it for a minimum of 6 hours or overnight.
Step 2
Preheat a medium grill. Thread the chicken on to skewers. If you are using wooden skewers - soak them before use.
Step 3
Place the chicken skewers under the grill for 15 to 18 minutes - turning them around halfway - brush with olive oil so that the chicken does not dry out.
Step 4
Once the chicken is cooked - serve hot with roasted vegetables, hommous and pita bread.
Transfer the skewers into a warm oven proof dish - cover with foil and keep in the warm oven - this will help keep the chicken pieces moist and stop them from drying out. If your skewers do not fit - remove the chicken pieces and keep warm.
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