I always thought it was odd that people cooked with yoghurt. That creamy, soft, delicate breakfast dish seemed so incongruous with anything hot.
But I’m definitely a convert now. Mixed with a few staple herbs and good old fashioned organic chicken breasts and partnered with the brilliant Thuros skewer attachment, you are in for a real winner with all the family.
what you’ll need
Chicken Yoghurt Garlic & Rosemary kebabs – Thuros:
- 4 chicken breasts
For the marinade:
- 120g plain yoghurt
- 4 cloves garlic, diced
- sprig of fresh rosemary, finely chopped
- 1 lemon, zested
- 2 slices lemon juice
- 3 large pinches salt
- plenty of ground pepper
- 1 tsp smoked paprika
Mix all your marinade ingredients together.
Cut your chicken breasts into 2cm x 2cm chunks, mix into the marinade and refrigerate for at least an hour.
Light up your Thuros grill and bring the coals to white hot.
Thread your marinaded chicken onto your skewers.
Lay each skewer across the Thuros skewer attachment. Grill, spinning every couple of minutes for 10-12 minutes until golden with a little char.