Lemon Garlic Butter Kebabs
Juicy spiced chicken kebabs with a lemon-herb yoghurt dip and a quick garlic butter brush.
Source
Recipe Info
Servings: 4
Prep: 15m
Cook: 25m
Total: 40m
Ingredients
- 600g chicken breast, diced
- 50g fat-free yoghurt
- 1 tbsp extra virgin olive oil
- 3-4 garlic cloves, finely chopped
- Juice of 1 lemon
- 1 tbsp cumin
- 1/2 tbsp smoked paprika
- 1/2 tbsp oregano
- 1/2 tsp chilli flakes
- Salt and pepper, to taste
- 75g fat-free yoghurt, for the dip
- Juice of 1/2 lemon, for the dip
- Black pepper, for the dip
- 1/2 tsp cumin, for the dip
- 1/2 tbsp oregano, for the dip
- 30g low-fat butter
- 1 garlic clove, finely chopped
- 4 flatbreads or white rice, to serve
- Lettuce, chopped, to serve
- 4 tomatoes, chopped, to serve
- 1 cucumber, chopped, to serve
Instructions
- Preheat the oven to 180°C (365°F).
- Add all the kebab ingredients to a large bowl and mix until combined. Thread the chicken onto 4 skewers, place on a roasting rack within a baking tray, and bake for 20-25 minutes. Alternatively, air fry for 15 minutes.
- Meanwhile, mix together the lemon-herb dip ingredients in a medium bowl until combined.
- When the kebabs are out of the oven, melt the low-fat butter and garlic together in a small bowl in the microwave for 30-45 seconds to make the garlic butter, then brush over the kebabs.
- Serve with flatbreads or white rice, alongside the lettuce, tomatoes and cucumber.