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Cooking
Grilled Chicken Skewers with Lemon and Lemon Yoghurt
· 4 servings
Boiling the potatoes
Wash the potatoes, ideally new potatoes, and cut them into pieces, skin on. Boil them in salted water with crushed pink pepper added. You can take some of the potatoes out early, before they're fully soft, to use on some of the skewers. Cook the rest until almost tender.
Preparing the ingredients
Wash and pat dry the chicken breasts, then cut into cubes. Peel the onion and cut into wedges or other larger pieces. Cut the lemons into large chunks.
Tip
You can thread the skewers with different combinations: chicken with lemon chunks, chicken with pre-boiled potatoes, chicken with red onion. You can also mix all of these ingredients together on a single skewer.
Grilling
Season with salt and pink pepper. Place on a hot grill to cook. Slice the last lemon into rounds and grill those too.
Finishing the potatoes
Drain the boiled potatoes, toss with olive oil and roast in the oven at 230°C for about 15 minutes, until crisp.
Lemon yoghurt dip
Season the yoghurt with salt, pink pepper and fresh thyme leaves. Finally, squeeze in all the juice from one grilled lemon.
Serving
Serve the chicken skewers together with the roasted potatoes and lemon yoghurt dip.