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Cooking
Grilled Skewers with Lemon and Lemon Yoghurt
· 4 servings
Cook 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 part of the potatoes out early, before they're fully tender, to use on some of the skewers. Cook the rest until almost done.
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 parboiled potatoes, chicken with red onion. You can also combine all of these ingredients on a single skewer.
Grill
Season with salt and pink pepper. Place on a hot grill to cook. Cut the last lemon into slices and grill those too.
Finish 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.
Serve
Serve the chicken skewers with the roasted potatoes and lemon yoghurt dip.