Food Network UK

Chicken souvlaki sticks with yoghurt dipping sauce

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Ingredients

  • 16 bamboo skewers
  • 3 lemons
  • 2 Tbsp finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped fresh oregano leaves
  • 1/2 tsp crushed red pepper flakes
  • 45ml extra-virgin olive oil
  • 4 cloves garlic, minced
  • Salt and freshly ground black pepper
  • 16 chicken tenders, about 1.6kg
  • 450ml Greek style yoghurt
  • 1/2 seedless cucumber, peeled and Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated
  • 1/2 tsp ground cumin

Use imperial measurements

Method

How to make Chicken souvlaki sticks with yoghurt dipping sauce


Soak skewers in water for about 30 minutes.
1) Preheat barbecue or griddle pan to medium-high heat.

2) Combine the zest and juice of 2 lemons, oregano, red pepper flakes and olive oil in a dish. Paste the garlic by Technique: Mash Crushing one or more ingredients to create a uniform purée that still has some body. You can mash using a mash and purée kit fitted inside your food processor. I know this Teach me, please mashing it with coarse salt then add 3/4 of it to the marinade, reserving some for dipping sauce. Add chicken tenders to the marinade and season with salt and pepper, turn in marinade to coat, let stand 10 minutes.

3) Thread tenders on damp skewers and cook 7 to 8 minutes, turning once, until firm and juices run clear.

4) While skewers cook, combine yoghurt with juice of remaining lemon, remaining clove of garlic, Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated cucumber, cumin and salt, to taste. Divide the dip among 4 ramekins.
Serve 5 skewers per person with dipping sauce alongside.