Chicken and Bell Pepper Skewers with Souvlaki Flavours
1 lemon, zest only
3tbsp lemon juice
3tbsp dry white wine
¾c De Winkel Acidophilus Yoghurt
1½tbsp garlic, chopped
2tbsp olive oil
1tbsp souvlaki spice (see recipe below)
½tsp black pepper, freshly ground
¼c parsley, chopped
6 sprigs fresh rosemary, chopped
1tsp dry oregano flakes
¼tsp dry chilli flakes (add more or less as desired)
1kg chicken thighs, boneless & skinless, cut into 2cm squares
12-18 6” bamboo skewers
red, green and yellow bell peppers, cut into 2cm squares
1 red onion, cut into 2cm squares
Mix together the marinade ingredients, add the diced chicken and leave overnight to marinate.
To make the skewers, thread the red onion, bell pepper and marinated chicken along the skewer dispersing the pepper colours (thread tight or loose as desired).
Set oven to 225C.
Lay skewers on a tray lined with baking paper and roast for 12 to 15 minutes or until cooked.
Serve with the minted yogurt dressing, couscous and a parsley mint salad.
Minted Yogurt Dressing
12 fresh mint leaves, chopped
1tsp souvlaki spice (to taste)
⅛tsp black pepper, freshly ground (to taste)
1c De Winkel Acidophilus Yoghurt
Mix together just prior to serving.
1tsp celery seed
1 big cinnamon stick, broken
3tbsp cardamom pods
1tbsp black peppercorns, freshly ground
4tbsp dry oregano leaf
3tbsp dry thyme leaf
15 bay leaves, broken
2½tbsp cumin seeds
5tbsp coriander seeds
Blend together in a coffee or spice grinder and store in an airtight container.
Produces: 4-8 Servings