Dairy Council Northern Ireland

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Lemon and chicken skewers

Serves 4

Lemon and chicken skewers


  • 1 teaspoon grated lemon rind
  • 4 tablespoons of freshly squeezed lemon juice
  • 2 tablespoons chopped fresh mint
  • 1 clove garlic, crushed
  • ¼ teaspoon smoked paprika
  • freshly ground black pepper, to taste
  • 300g skinless chicken breast fillets, cut into strips
  • 250mls of low–fat natural yogurt
  • 1 red pepper, diced
  • 2 spring onions, sliced
  • 8 bamboo skewers, soaked


  • Combine lemon rind and juice, mint, garlic, paprika and pepper. Divide dressing into two small bowls.
  • In one bowl toss the chicken strips, and marinate for 10–15 minutes.
  • In a second bowl combine dressing with yogurt, red pepper and spring onions, refrigerate until required.
  • Thread chicken strips onto skewers. Cook under a pre–heated grill for four minutes each side or until cooked through.
  • Serve chicken skewers on warm pitta bread with lemon dressing and a crisp green salad.

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