Monday, 31 October 2011

Lemon Chicken Skewers with Yoghurt Sauce

This recipe is from the new Annabel Langbein cookbook Free Range in the City. I love her! She is my favourtie celebrity cook and when i saw her at the Taste of Auckland just wandering around a couple of weeks ago i was pretty much star struck. Buy her book from her website or a shop... thought i might just throw a link to her website in there haha. This recipe is all hers with no adjustments and is so delicious. The flavours arn't over powering with the suttle hint of rosemary in the chicken is great for a light meal. This recipe is one from her new book so if you like this you should definately buy it!

Lemon Chicken Skewers with Yoghurt Sauce
Serves 6

1 cup greek yoghurt
3 single skinless
chicken breasts
juice of 1 lemon
1 tbsp olive oil
2 tsp rosemary leaves
salt and ground black pepper
½ cup mayonnaise
finely grated zest
and juice of 2 limes
1 tbsp fish sauce
1 tsp sugar
1 clove garlic, crushed
2 tsp grated fresh ginger
1 tsp turmeric
¼ cup chopped fresh
coriander leaves
about 1 tsp very finely
chopped red chilli, to taste

To make Spiked Yoghurt Sauce, stir together greek yoghurt,
mayonnaise, lime zest and juice, fish sauce, sugar, garlic, ginger,
turmeric, coriander leaves and red chilli, to taste. Refrigerate
until ready to use.

Cut chicken breasts on the diagonal into finger-thick slices. Place
in a bowl with the lemon juice, olive oil, rosemary leaves and salt
and pepper and toss to coat. Thread onto about 12 skewers.
Grill or barbecue chicken over medium heat for 5 minutes each
side or until cooked through. Serve with Spiked Yoghurt Sauce.

Any remaining Spiked Yoghurt Sauce will keep in the fridge for
several days for later use with seafood, pork or vegetables.


  • Don't over cook the chicken, it will dry out.
  • Soak your skewers in water first so they don't burn.
  • Salt the chicken to taste (i love salt so i thought it definately needed a bit)
  • Enjoy!

Tuesday, 25 October 2011

SO. Yea...

Well, i haven't been posting as uni has been hectic and i haven't really been cooking much. I've decided to have a gap year from my health science bachelor next year and do a online photography diploma and a culinary course. I just don't get my camera, like seriously; looking through food blogs and seeing their amazing shots makes me grumpy haha. I know, i have just started so it will take a bit of practice to get the kind of photos that i want but i will get there! So watch this space. I LOVE cooking, that's pretty much all i think about. Once my exams are over I'm really going to start creating well thought-out recipes that are easy, delicious and good for you. I am a confident cook which doesn't really reflect on my past posts as they are always just rushed meals i get ready for dinner on a busy day but because i wanted to do posts on this blog i just went with what i had.

I am young, and have lots of learning to do and practice to achieve my goals, but i am determined. I want to be a food editor/recipe tester/food stylist/food photographer SO BAD! So in 10 days from now when my exams are over i am going to practice, do a bit more practice i think and maybe PRACTICE freakin heaps.

My future recipes i want to make include:

1) Eye fillet steak and a sweet potato rosti with wilted spinach
2) Chocolate nougat
3) Oven baked spring rolls
4) Spinach, feta and pine nut filo roll
5) Salted caramel cupcakes
6) Lebanese kebabs with garlic yoghurt, cous cous and greek salad
7) Roasted capsicum and Parmesan pasta
8) Chocolate macrons (and win.)
9) Pizza dough using semolina for a traditional margarita pizza
10) And some sort of individual tart with my tart tins that i bought and are still in the bag haha

That's enough for now, i'm so flippen hungry now. Oh, and of course i will make these dishes as healthy as possible! (Maybe except for the cupcakes, you gotta live a little haha)

So keep an eye out! See you soon :)