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greek lemon chicken yoghurt skewers

This has to be one of my favorite summer dishes I’ve ever made. It was simple, light, tender and overall delicious. Definitely marinate the chicken. I beefed up the salad with quinioa, cucumber and feta. I left the dill out as I’m not the hugest fan and used fresh mint instead of dried mint.


  • 1 cup (280g) plain Greek – style (thick) yoghurt
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon finely grated lemon rind
  • 2 tablespoons chopped oregano leaves
  • 2 tablespoons chopped mint leaves
  • 2 tablespoons dill leaves
  • 2 teaspoons ground cumin
  • Sea salt and cracked black pepper
  • 8 x 125g chicken thighs filleted, halved
  • Sliced celery, mint leaves, lemon wedges and labne, to serve
  • 1 teaspoon dried mint

Place the yoghurt, oil, lemon rind, oregano, mint, dill, cumin, salt and petter in a large bowl and mix to combine. Add the checked and toss to coat. Refrigerate for 1 hour to marinate. Thread the chicken onto double skewers and cook on a preheated hot grill (broiler) for 10-12 minutes or until browned and cooked through. Divide the skewers between plates, sprinkle with the dried mint and serve with the celery, mint, lemon and labne. Serves 4

Pg 16, The New Easy

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