This recipe will go equally well with Chicken (As pictured) or bits of lamb, the intended final taste of the dish will be a mild minty start with a slow and sweet, slightly hot finish / after taste.
(This is a Low Carb, High Fat #LCHF dish)
- 2 Chicken Breasts, cut in to around 6 pieces each, or around 600g diced lamb.
- 1-2 Red Onions
- 1-2 Peppers
- 2 tbsp Natural Greek Yoghurt
- 1/2 tsp Cayenne Pepper
- 1/2 tsp Paprika
- 1/2 tsp Cinnamon Powder
- 1/2 tsp Mustard Powder
- 1 tsp Dried Marjoram
- 3 tsp Dried Mint
- 1 tsp MSG (Optional, but once you go MSG, you don’t go back!)
- Olive Oil
- Salt and Pepper
You can also substitute and increase the Paprika with Pimentón, which will give the dish a slightly sweeter and smokier flavour. A note with the yoghurt – it tends to vary greatly with the amount of carbs / sugar in it – pay attention as some brands have up to 15% carbs present – I went for an actual Greek brand, which only had 4g / 100g of carbs present, full-fat, of course.
Place the yoghurt / herbs and spices in a dish and mix well. Throw in the meat, stir until the meat is well covered and leave, refrigerated, for as long as you need.
Cut the veg into chunky bits, large enough to comfortably co-exist with the meat on the skewers. Drizzle olive oil on the cut up veg, and add some freshly ground salt and pepper, toss to ensure that the veg is fully coated.
Thread the meat and veg onto the skewers as you like, placing over a meat tray which you’ve previously lined with foil. Cook in a pre-heated fan oven at around 180 degrees centigrade for about 50 minutes to an hour.
Serve with whatever you fancy!