One last savoury dish that I prepared for our Is It Summer Yet?! Barbecue…Lemon and Thyme Chicken Skewers – so succulent and flavourful!
Not the most fabulous of photos though – as I had already started munching away when I remembered I hadn’t taken a photo of the finished article!
Lemon and Thyme Chicken Skewers
- chicken mini fillets or strips
- Greek yoghurt
- fresh thyme leaves
- lemon juice
I’ve not given quantities, because it will depend on how many you are serving etc etc etc…but as a guide, I used 500g chicken fillets, 100g Greek yoghurt, the juice of one lemon, a few sprigs of thyme, and a pinch of salt.
The key to keeping these chicken fillets so moist is the marinade. My dad (I learned from the best!) taught me to marinate my chicken for the BBQ in yoghurt, and I never grill on the barbecue without them prepared in this way! I just change up the flavourings.
I buy chicken mini fillets, but you could take some chicken breasts and cut into strips or cubes. You could also marinate chicken wings, thighs or legs – just adjust the amount of yoghurt and seasoning to accordance to the amount of chicken!
Right…how to make these! Put your chicken into either a lidded container, or a plastic food bag. Add a big dollop of Greek yoghurt – you want to just coat the pieces of chicken. Rip off the leaves from some stalks of thyme, and squeeze in some lemon juice. Season with a bit of salt.
Give everything a good mix around till evenly coated, and pop into the fridge for an hour or two. When you are ready to cook them up, thread onto skewers. Remember, if you are using wooden skewers to soak them in water for half and hour or so so that they don’t catch on the barbecue!
Fire up the BBQ and grill, turning occasionally, until cooked through.
Eat and enjoy any way you like! I like mine in toasted pita bread with my rainbow salad!