Marinated in yogurt, honey and mustard then grilled to charred, smoky perfection – serve these chicken skewers as a light starter or summer canapé.
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Ingredients
- 1kg British free-range boneless and skinless chicken thighs, sliced into large chunks
For the marinade
- 500g natural yogurt
- 3 tbsp clear honey
- 2 tbsp wholegrain mustard
- 2 tbsp dijon mustard
- Juice 1 lemon
- ½ tsp cayenne pepper
You’ll also need
- Around 20 wooden/metal skewers, about 18cm in length (soak wooden ones in water first for 30 minutes)
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Method
- In a large bowl, mix the marinade ingredients with a pinch of salt and pepper until well combined. Remove half the marinade to another small bowl, cover with cling film and chill.
- Add the chicken to the marinade in the large bowl and toss to coat. Cover with cling film and chill for at least 1 hour, but preferably overnight.
- Heat the grill to high. When ready, thread 3 pieces of chicken onto each skewer, folding them over so they’re skewered twice (discard the marinade). Put the kebabs on a foil-lined baking tray and grill for 10-15 minutes, turning once, until cooked. Serve with the reserved marinade from step 1 as a dip.
Nutrition
- 176kcals Calories
- 4.9g (1.8g saturated) Fat
- 24.2g Protein
- 8.6g (8.5g sugars) Carbs
- 0.2g Fibre
- 0.7g Salt
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