Ingredients
Serves 4
300 ml fresh yogurt
2 garlic cloves, crushed
juice of 1/2 lemon
1 tbsp chopped fresh herbs such
as oregano,dill, tarragon
or parsley
4 large skinned ,boned chicken
breast
oil for oiling
8 firm stems of fresh rosemary
(optional)
salt and pepper
lemon wedges, to garnish
shredded romaine lettuce and rice ,
to serve
method
1 . To make the sauce,put the yogurt ,garlic, lemon juice, herbs, salt and pepper in a large bowl and mix well together .
2 .Cut the chicken breasts into chunks measuring about 1 1/2 inches square. Add the yogurt mixture and toss well together until the chicken pieces are coated .Cover and marinade in the refrigerator for about 1 hour . If you are using wooden skewers ,soak them in cold water for 30 minutes before use .
3 .Preheat the grill .Thread the pieces of chicken onto 8 flat , oiled , metal kebab skewers , wooden skewers or rosemary stems and place on an oiled gridde pan .
4. Cook the kebabs under the grill for about 15 minutes , turning and basting with the remaining marinade occasionally ,until lightly browned and tender .
5 . Pour the remaining marinade into a saucepan and heat gently but do not boil . Serves the kebabs with shredded lettuce on a bed of rice and garnish with lemon wedges .Accompany with the yogurt sauce .