- 1 pound [454 g] boned and skinned chicken breasts
- 2 tablespoons [30 mL] lemon juice
- 2 tablespoons [30 mL] olive oil
- 1/2 teaspoon [2.5 mL] salt
- 1/2 teaspoon [2.5 mL] pepper
- 1/4 teaspoon [1 mL] caraway
- 1/4 teaspoon [1 mL] oregano
- 2 garlic cloves, minced
Sauce
- 1 English cucumber, peeled and grated
- 1/2 cup [125 mL] plain yogurt
- 1/2 cup [125 mL] mayonnaise
- 2 tablespoons [30 mL] mint
- 2 tablespoons [30 mL] freshly chopped parsley
- 2 garlic cloves, minced
- Salt and pepper, to taste
- Few drops Tabasco sauce
- 4 bamboo or metal skewers
|
- Cut chicken meat into 1 1/2-inch [4-cm] cubes; reserve.
- Mix together lemon juice, olive oil, salt, pepper, caraway, oregano and garlic.
- Add and marinate chicken cubes for 10 to 60 minutes, refrigerated.
- Preheat barbecue to medium-high intensity.
- Drain chicken cubes through a sieve, into a bowl; leave to drip for 15 minutes.
- Delicately dry chicken cubes.
- Thread chicken cubes onto four [4] bamboo or metal skewers.
- Barbecue until no longer pink inside.
- Coat skewers with sauce and serve.
Sauce
- Sprinkle grated cucumber with salt.
- Mix together plain yogurt, mayonnaise, mint, parsley, garlic; mix into grated cucumber.
- Season with salt, pepper and Tabasco sauce.
- Refrigerate until ready to serve.
|
