About this recipe:A delicious summery meal using St Helen's Farm goats' milk products. Chicken is marinated in a spiced goats' yoghurt, grilled or barbecued, and served with a goats' yoghurt cucumber mint sauce.
Begin by crushing the cumin, coriander and cardamom in a pestle and mortar until you have a fine powder. In a large mixing bowl add the yoghurt, crushed spices, turmeric, ginger, garlic, chilli, coriander, lime juice and salt. Stir well to combine.
Add the chicken, mix well so all the chicken is in the marinade. Cover with cling film and leave in the fridge for about 2 hours for maximum flavour.
Thread the chicken onto skewers as tightly as you can get them. Brush with olive oil and cook either on the BBQ or under a pre-heated grill for about 10 minutes, turning frequently, until nicely coloured.
To make the dressing simply mix the goats’ yogurt, grated cucumber, mint, red onion and lime juice.
This marinade works brilliantly with chunky fish such as salmon and monkfish. Also great with lamb or pork.
You can also make a lower fat version by using the new St Helen's Farm low fat goats' yogurt instead of St Helen's Farm natural goats' yogurt.