Friday, 26 April 2013

Chicken Skewers with Lemon and Coriander Recipe

This is the first of today's two extra recipes. As they're forecasting a nice sunny day here in the UK tomorrow, I'm providing an extra barbecue (grilling) recipe for a North African inspired dish of chicken with a yoghurt and coriander coating.

These are simple to make but go down a treat at any outdoor barbecue event. They're not spicy, just well flavoured and even kids will love them.

Chicken Skewers with Lemon and Coriander

Serves: 4
Chicken Skewers with Lemon and Coriander: Kebabs or chicken marinated in a yoghurt, lemon and coriander blend cooked on a barbecue (Grill) and served with a lemon yoghurt dip and lemon wedges


4 chicken breast fillets, skinned
1 tsp ground coriander seeds
2 tsp lemon juice
300ml (1 1/4 cups) natural yoghurt
1 lemon
2 tsp fresh coriander (cilantro) leaves, chopped
oil for brushing
salt and freshly-ground black pepper, to taste


Cut the chicken into 3cm (1 in) pieces. Place these in a shallow non-reactive dish and add the ground coriander and lemon juice. Season to taste with salt and black pepper then add 4 tbsp of the yoghurt. Mix the ingredients together until well combined. Cover loosely and set aside in the refrigerator to chill for at least 2 hours (best over night).

For the leon yoghurt, peel and finely chop the lemon (discard any pips). Stir the lemon flesh into the remaining yoghurt along with the coriander (cilantro) leaves. Set aside to chill in the refrigerator.

Thread the chicken pieces onto skewers (if using wooden ones soak these in a bowl of water for at least 20 minutes before use). Brush the rack of a barbecue with oil, place the skewers on the rack and sit over the hot coals of a barbecue. Cook, turning frequently and basting with the oil for about 15 minutes or until the chicken is cooked through.

Transfer the kebabs to a warmed serving dish and garnish with a few sprigs of fresh coriander, lemon wedges and a green salad.

Serve accompanied by the lemon yoghurt.

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