Ingredients:

  • 600g Chicken Breast, trimmed and cut into 1-inch cubes
  • 120ml Plain (Natural) Yogurt (0% Fat)
  • 30ml Freshly Squeezed Lemon Juice
  • 3 cloves Garlic, minced finely
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Ground Coriander
  • 1/2 teaspoon Turmeric Powder
  • 1/4 teaspoon Cayenne Pepper
  • Salt & Black Pepper, to taste
  • 100g Low-Fat Feta Cheese, crumbled
  • 60ml Low-Fat Greek Yogurt (0% Fat)
  • 15g Fresh Mint Leaves, roughly chopped
  • 15g Fresh Parsley, roughly chopped
  • Zest of 1 medium lemon
  • 1 tablespoon Lemon Juice (for dip)
  • 1–2 tablespoons Cold Water (for dip)
  • Mixed salad leaves, cucumber, cherry tomatoes, red onion (for serving)

Instructions:

  1. In a bowl, whisk together all the marinade ingredients (yogurt, lemon juice, garlic, cumin, paprika, coriander, turmeric, cayenne, salt, and pepper). Add the cubed chicken, ensuring every piece is coated. Cover and refrigerate for at least 1 hour (ideally 4 hours or overnight).
  2. Prepare the dip: Combine all the dip ingredients (feta, Greek yogurt, mint, parsley, lemon zest, and lemon juice) in a food processor or blender. Blitz until smooth, adding cold water one tablespoon at a time until it reaches a thick, dippable consistency. Taste and adjust seasoning.
  3. If using wooden skewers, ensure they have been soaked. Thread the marinated chicken pieces firmly onto the prepared skewers, leaving a small gap between each piece. Discard any excess marinade.
  4. Preheat your grill or grill pan to medium-high heat. Lightly spray with low-calorie cooking spray if necessary. Cook the skewers for 12–15 minutes, turning every 3–4 minutes, until the chicken is cooked through and slightly charred on the edges.
  5. Let the cooked skewers rest for 5 minutes. Assemble the plates by arranging the fresh salad ingredients, placing 1-2 skewers per plate alongside a generous dollop of the Lemon-Herb Dip. Serve immediately.