A versatile traditional dry marinade combined with yoghurt for fish chicken or lamb
Set the oven to 220 deg celcius.
Dice the chicken breast into 3-4 cm squares.
Toast the whole spices, cool and grind in a mortar and pestle add to the dried ingredients.
Fold through the yoghurt, season with the lemon juice, salt and pepper.
Stir the diced chicken through the marinade and leave to marinate for as long as possible(preferably 6 hours)thread onto bamboo or metal skewers.
Caramelize the skewers in large pan over high heat transfer into the oven for approximately 8-10 minutes, until the meat is firm.
«This recipe can be used with lamb or seafood. For tougher types or cuts of meat leave to marinate for longer, for fish and seafood less time as the yoghurt will start to break down the protein and deteriorate the texture of the food.»