Grilled Chicken and Lemon Skewers with Lemon Yogurt Dip
·Boil the potatoes
Wash the potatoes, ideally new potatoes, and cut them into pieces with the skin on. Boil them in salted water with crushed pink pepper added. You can take some of the potatoes out early, while they're not yet fully soft, to use on some of the skewers. Boil the rest until almost tender.
Prepare the ingredients
Wash and pat dry the chicken breasts, then cut into cubes. Peel the onion and cut into wedges or other larger chunks. Cut the lemons into large pieces.
Tip
Feel free to mix and match on the skewers – chicken with lemon chunks, chicken with pre-boiled potatoes, chicken with red onion. You can even combine all the ingredients on a single skewer.
Grill the skewers
Season with salt and pink pepper. Grill over high heat. Slice the remaining lemon and grill it as well.
Finish the potatoes
Drain the boiled potatoes, toss with olive oil and roast in the oven at 230°C for about 15 minutes, until crispy.
Lemon yogurt dip
Season the yogurt with salt, pink pepper and fresh thyme leaves. Finally, squeeze in all the juice from one grilled lemon.
Serving
Serve the chicken skewers with the roasted potatoes and lemon yogurt dip.
