Chicken souvlaki

Chicken souvlaki with yoghurt dill sauce

Greece

60 minutes

INGREDIENTS (for 4 persons)

4 chicken fi llets Pepper and salt Skewers

For the marinade: 6 tablespoons of olive oil 4 garlic cloves, pressed Juice of half a lemon 2 tablespoons of white wine vinegar 2 tablespoons of dried oregano 2 tablespoons of fresh fl at-leaf parsley, fi nely chopped

For the sauce: 300 ml of yoghurt 10 g of fresh dill, fi nely chopped Zest of half a lemon

Preparation:

1. Grate the lemon and keep the zest. Then cut the lemon in half.

2. Combine all the ingredients listed under ‘For the marinade’ in a small bowl.

Also add salt and pepper.

3. Cut the chicken breasts into cubes and stir into the marinade. Leave the cubes to marinate in the fridge for at least half an hour.

4. Make the sauce by combining the yoghurt, dill and the zest of half a lemon.

Season with pepper and salt.

5. Place the (wooden) skewers in a bowl of water so that they do not burn during frying. Thread 4 to 5 cubes of chicken on each skewer.

6. Grill the chicken skewers under the contact grill, in a grill pan or on the barbecue until cooked through. Serve with bread, cucumber and the yoghurt sauce.

The chicken souvlaki with yoghurt dill sauce is now ready, enjoy!