Greek-style Chicken Skewers

Dried oregano and sage pack more punch than fresh; yet there’s no replacement for the bright tangy notes of fresh dill.

1/2 cup (125 ml) extra-virgin olive oil
1/2 cup (125 ml) chopped fresh dill
1 Tbsp + 2 tsp (30 ml) dried sage leaves, crumbled
2 tsp (10 ml) dried oregano leaves
1 clove garlic, minced
1 lemon 1/2 cup (125 ml) plain yoghurt
750 g skinless, boneless chicken thighs
1/4 tsp (1 ml) sea salt

Place first 5 ingredients in blender. Add 1 tsp (5 ml) grated lemon peel and whirl until well mixed. Stir 3 tsp (15 ml) herb mixture into yoghurt along with 1 Tbsp + 2 tsp (30 ml) freshly squeezed lemon juice. Cover and refrigerate.

Cut chicken into 2.5 cm pieces and season with sea salt. Place in bowl and toss with remaining herb mixture. Cover and refrigerate at least 1 hour or overnight to marinate.

Thread chicken onto skewers. Be sure to leave a little space between pieces. Grill over medium heat, turning often, until cooked through, 8 to 10 minutes.

Serve skewers with yoghurt for dipping.

Serves 6 to 8.

Each serving contains: 990 kilojoules; 18 g protein; 17 g total fat (3 g sat. fat, 0 g trans fat); 3 g carbohydrates; 1 g fibre; 98 mg salt

source: "Grow, Cook, Heal", alive Australia #11, Autumn 2012