YOGHURT MARINATED GRILLED CHICKEN SKEWERS
8 de-skinned chicken tenders OR 4 thighs
2 cups Greek yoghurt
4 tablespoons Dukkan Shawarma spice
Juice of ½ lemon
Pinch of salt
1 yellow bell pepper
1 red bell pepper
Combine the Greek yoghurt, shawarma spice, lemon juice and pinch of salt in a bowl and mix until fully combined.
Cut your chicken into equal small pieces so that they can be skewered neatly.
Add your chicken to the marinade and mix. You can cover the bowl and place in the fridge for up to 4 hours.
If using wooden skewers, soak your skewers so that they don’t burn when in the oven. Turn your oven on to 375 degrees fahrenheit.
Skewer your chicken pieces uniformly with small pieces of bell pepper as dividers. Drizzle some olive oil on a baking tray and place your chicken skewers on the tray. Pop into the oven.
After 15 minutes, check on your chicken skewers and turn them over to ensure they’re evenly cooked and browned on both sides. Leave in the oven for another 10-15 minutes.
Serve with a side salad, rice, or quinoa.