About this recipe:Cubed chicken is marinated in lemon juice, yoghurt, garlic and a few herbs and spices, then barbecued. The yoghurt and lemon juice acts as a tenderiser, so you'll always get tender and moist chicken kebabs.
4 tablespoons lemon juice
4 tablespoons vegetable oil
175ml natural yoghurt
4 cloves garlic, finely chopped
2 teaspoons tomato puree
1 1/2 teaspoons salt
1 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
900g skinless, boneless chicken breast fillets, cut into 5cm pieces
2 onions, cut into large chunks
1 large green pepper, cut into large chunks
60g fresh flat-leaf parsley, chopped
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Whisk together the lemon juice, vegetable oil, natural yoghurt, garlic, tomato puree, salt, oregano, pepper, allspice, cinnamon and cardamom in a large bowl; add the chicken and toss to coat. Transfer the chicken mixture into a large plastic bag; refrigerate at least 4 hours.
Preheat an outdoor barbecue for medium-high heat and lightly oil grate. Thread the chicken, onions and pepper onto metal skewers. Cook on preheated barbecue until the chicken is golden and no longer pink in the centre, about 5 minutes each side. Sprinkle the parsley over the skewers.