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Ingredients

  • 1 kilogram boneless chicken leg, skin taken off, cut in cubes
  • 300 grams diced onion
  • 300 grams diced red and green pepper
  • 400 grams natural yoghurt
  • To taste table salt
  • To taste ground white pepper
  • 100 grams onion juice
  • 50 grams lemon juice
  • 5 grams ground cinnamon
  • 5 grams cardamom pods crushed
  • 0.25 grams saffron
  • 50 grams corn oil
  • 100 grams crushed garlic

Method

  1. Place the plain yoghurt in a non-reactive bowl and add all the ingredients for the marinade and mix with a whisk
  2. Taste for seasoning and adjust if needed
  3. Place the chicken cubes, diced onions and peppers in a tray and pour over the marinade, mixing in well
  4. Cover with cling wrap and leave to marinate for two hours
  5. Skewer the chicken and the diced vegetables in alternate layers on to a wooden skewer (sheesh)
  6. Place on a charcoal grill and cook until golden brown (if charcoal grill not available it can also be baked in an oven or pan fried)
  7. Drizzle with olive oil and lemon juice as soon as you take it off from the grill
  8. Serve with grilled vegetables, rice and cucumber tzatzikki (mixture of equal parts of greek yoghurt and sliced cucumbers enriched with olive oil and flavoured with parsley)

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