Our use of cookies

Some cookies are necessary for us to manage how our website behaves while other optional, or non-necessary, cookies help us to analyse website usage. You can Accept All or Reject All optional cookies or control individual cookie types below.

You can read more in our Cookie Notice


These cookies enable core functionality such as security, network management, and accessibility. You may disable these by changing your browser settings, but this may affect how the website functions.

Analytics cookies

Analytical cookies help us to improve our website by collecting and reporting information on its usage.

Third-Party Cookies

These cookies are set by a website other than the website you are visiting usually as a result of some embedded content such as a video, a social media share or a like button or a contact map

Dairy Council

Savoury Dishes

Lemon and chicken skewers

Serves 4


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 NI low–fat natural yogurt

1 red pepper, diced

2 spring onions, sliced

8 bamboo skewers, soaked

Serves 4


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.