for 4 person

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

Chicken

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

How it's done

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.

Chicken

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.

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