Chicken‑Vegetable Skewers

Ingredients

• 500 g large chicken breast fillets (2 large fillets)
• 3 onions
• 2 sprigs Rosemary
• 2 sprigs thyme
• 1 large lemon
• Salt
• ground pepper
• 1 tbsp Olive Oil
• 700 ml kefir
• 300 g Yogurt (1.5% fat)
• 2 tbsp cooking cream (15% fat)
• a pinch sugar
• 2 tsp ground cumin
• 2 bunches fresh mint
• 1 bunch spring onions
• 250 g large yellow bell peppers (1 large pepper)
• 16 small cherry tomatoes

Instructions

1. 1.

   Rinse and pat dry the chicken breast fillets, cut into cubes, and place in a bowl.

2. 2.

   Peel the onions, finely dice them, and mix with the chicken.

3. 3.

   Wash and shake off excess water on the herbs. Strip rosemary needles and finely chop; do the same for thyme leaves. Halve the lemon and squeeze its juice. Add rosemary, thyme, lemon juice, and oil to the chicken cubes, then season heavily with salt and pepper.

4. 4.

   Pour the kefir over everything, mix well, cover with cling film, and refrigerate for at least 5 hours, preferably overnight, to marinate.

5. 5.

   For the dip, whisk yogurt with cooking cream, sugar, and cumin in a small bowl until smooth. Season with salt and pepper.

6. 6.

   Wash mint, shake dry, pluck leaves and set aside some; slice the rest into fine strips. Stir into the yogurt mixture and refrigerate for 1–2 hours to meld flavors.

7. 7.

   Trim spring onions, wash, and cut crosswise into ~2 cm pieces.

8. 8.

   Halve the bell pepper, deseed, wash, and cut into ~2 cm cubes. Wash cherry tomatoes and drain them.

9. 9.

   Remove chicken cubes from the marinate and let them drip dry. Alternate threading chicken, pepper, spring onion, and tomato onto long skewers.

10. 10.

    Grill the skewers over a hot grill for 12–15 minutes on all sides, brushing with more marinade several times during cooking. Garnish the yogurt dip with remaining mint leaves and serve alongside the skewers.