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.

Tips:

• 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!