Yogurt-marinated, spiced chicken skewers

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!

Enjoy your meal!