Chicken skewers with yoghurt dip

Chicken skewers with yoghurt dip

Total: 45 min. | Active: 30 min.
gluten-free, Low Carb
Nutritional value / person: 252 kcal
, Fat: 9 g
, Carbohydrate: 5 g
, Protein: 37 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Yoghurt dip

300 g plain greek yoghurt
1 organic lemon use a little grated zest and 1 tbsp of juice
¼ bunch thyme
1 ½ tsp ground coriander seeds
½ tsp cumin
½ tsp fennel seeds, crushed
½ tsp salt
a little pepper


4 chicken breasts (approx. 120 g each), thinly sliced
½ tsp salt
a little pepper
2 garlic cloves, squeezed
4 wooden skewers (soaked in water for approx. 30 mins.)

To serve

½ bunch peppermint, finely chopped
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How it's done

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Yoghurt dip

Combine the yoghurt with all the other ingredients up to and including the pepper. Spoon 100 g into a bowl, cover and chill the rest.


Season the chicken, add the chicken and garlic to the yoghurt and mix. Thread the chicken onto the skewers.

Charcoal/gas/electric grill

With the lid down, grill the skewers over/on a medium heat (approx. 200°C) for approx. 15 mins., turning occasionally.

To serve

Stir half of the mint into the yoghurt. Serve the yoghurt with the chicken skewers, garnish with the remainder of the mint.

Good to know
Serve with: Flatbread or pita bread

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