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
wooden skewers
Makes approx. 6 kebabs
Sauce
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
2 hours.
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
plate.
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.
For many more recipes look at our raclette
book, available now.
Please note: If you like this recipe please also have a
look at our raclette
recipe book, full of mouth-watering recipes like this one!
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Pty Ltd (ACN 112 356 448)
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