Description
These mini chicken kebabs are marinated in a flavorful yogurt-based mixture and served with a fresh herb dipping sauce, making them a perfect appetizer or party snack.
Ingredients
- 500g chicken breast fillets, cut into bite-sized cubes
- 1/2 cup plain yoghurt
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp lemon juice
- Salt and pepper, to taste
- Fresh herbs (parsley, coriander), chopped – for garnish
- Mini skewers
- Herb Dipping Sauce:
- 1/2 cup plain yoghurt
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh coriander, chopped
- 1 garlic clove
- 1 tbsp lemon juice
- Salt and pepper, to taste
Instructions
- In a bowl, mix the yoghurt, crushed garlic, cumin, coriander, lemon juice, salt, and pepper to make the marinade.
- Add the chicken pieces to the marinade and coat well. Cover and refrigerate for at least 30 minutes.
- While the chicken marinates, prepare the herb dipping sauce by blending all the sauce ingredients in a food processor until smooth. Set aside.
- Thread the marinated chicken onto mini skewers.
- Grill or pan-fry the skewers over medium-high heat for about 10–12 minutes, turning occasionally, until cooked through and slightly charred.
- Serve hot with the herb dipping sauce and garnish with chopped herbs.
Notes
- You can soak the skewers in water beforehand to prevent burning if using wooden skewers.
- The dipping sauce can be made ahead and stored in the fridge for a day.
- Add a pinch of chili flakes to the marinade for some extra heat.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Grilled
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 32g
- Cholesterol: 75mg
