Chicken Rosemary & Thyme Kebabs
500g chicken thigh fillets
1 tablespoon lemon juice
1 egg white
4 tablespoons plain flour
2 teaspoons dried rosemary
2 teaspooons dried thyme
1 garlic clove, crushed
salt & pepper
Makes approx. 6 kebabs
3/4 cup plain yogurt
1 tablespoon spring onion, finely chopped
Slice chicken into thin slices and place in bowl. Crush garlic
over the chicken, add lemon juice, cover and allow to marinate for
Sift flour onto a plate. Using a mortar & pestal crush and
grind the rosemary & thyme (this will release the oils and aromas)
and add to the flour. Loosely thread the chicken onto the wooden
skewers. Brush each skewer with the slightly beated egg. Then coat
on both sides with the flour & herb coating. Place onto serving
Add chopped spring onion to the yoghurt, place into serving bowl.
At the raclette grill:
Cook kebabs on a slightly oiled hot raclette grill top. Turning
several times until cooked. Serve with a spoonful of yoghurt sauce.
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