1 teaspoon grated lemon rind
4 tablespoons of freshly squeezed lemon juice
2 tablespoons chopped fresh mint
1 clove garlic, crushed
¼ teaspoon smoked paprika freshly ground black pepper, to taste
300g skinless chicken breast fillets, cut into strips
250mls of NI low–fat natural yogurt
1 red pepper, diced
2 spring onions, sliced
8 bamboo skewers, soaked
Combine lemon rind and juice, mint, garlic, paprika and pepper. Divide dressing into two small bowls.
In one bowl toss the chicken strips, and marinate for 10–15 minutes.
In a second bowl combine dressing with yogurt, red pepper and spring onions, refrigerate until required.
Thread chicken strips onto skewers. Cook under a pre–heated grill for four minutes each side or until cooked through.
Serve chicken skewers on warm pitta bread with lemon dressing and a crisp green salad.
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