CHICKEN AND LEMON SKEWERS

CHICKEN AND LEMON SKEWERS
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Combined with the flatbreads, hummus and tomato salad (see previous post) this made for a lovely fresh warm sat eve meal πŸ˜‹
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1/2 small pack mint leaves, 150g natural yogurt, 1/2 lemon zested & juiced, 1/2tsp ground cumin, 1/2 tsp ground coriander, 2cm piece ginger grated, 4 skinless chicken breasts, each cut into 6 pieces, 4 – 6 Wooden skewers.
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Chop the mint, pop into a bowl with yogurt, lemon juice and zest, spices and ginger, option add black pepper and salt to taste (I avoid the salt myself). Coat the chicken pieces and keep remaining yogurt back and use as dip or extra dressing when skewers are cooked. Pop in fridge for 20-30 mins, meanwhile soak skewers in water for 20 mins.
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When you’re ready to cook the chicken, heat your grill to a medium heat and line tray with foil. Thread the chicken onto the soaked wooden or metal skewers and grill for 15-20 mins turning halfway through until cooked through.