Yogurt-marinated, spiced chicken skewers

Nutrition per serving

• Step 1/5

  
  • 1⅓ cloves garlic
  • 66⅔ g natural yogurt
  • 1⅓ tbsp ras el hanout
  • ⅓ tbsp lemon juice
  • 2⅔ chicken breasts
  • salt
  • cutting board
  • knife
  • bowl (large)

  Peel and finely chop garlic. Cut chicken breasts into bite-sized pieces. Add half of the yogurt, ras el hanout, half of the chopped garlic, and some lemon juice to a bowl and stir to combine. Add chicken, season with salt, and toss to coat. Let marinate for approx. 30 min.

• Step 2/5

  
  • 133⅓ g natural yogurt
  • ⅓ tsp ground cumin
  • salt
  • bowl (small)

  Add remaining yogurt, garlic, and ground cumin to a small bowl and stir to combine. Season with salt to taste and set aside for serving.

• Step 3/5

  
  • 1⅔ tbsp lemon juice
  • 2⅔ tbsp olive oil
  • salt
  • pepper
  • sugar
  • bowl (small)

  For the salad dressing, add remaining lemon juice and olive oil to a bowl and season with salt, pepper, and sugar to taste. Set aside for serving.

• Step 4/5

  
  • 4 pita breads
  • 6 wooden skewers
  • frying pan (large)
  • tongs

  Pierce marinated chicken onto wooden skewers and set aside. Heat a large frying over medium heat and toast pita bread on both sides until lightly browned. Remove and set aside for serving.

• Step 5/5

  
  • 66⅔ g mixed lettuce
  • 2⅔ sprigs cilantro
  • 2⅔ sprigs mint
  • vegetable oil (for frying)

  Heat some vegetable oil in the same pan and fry chicken skewers on all sides until well-browned and cooked through. Serve with pita bread, salad and dressing, fresh cilantro and mint, and yogurt dip. Enjoy!