Cubes of chicken breast marinated in yogurt, garlic and red pepper flakes are threaded onto skewers and grilled in this kebab, which needs careful marinating and heat control to cook evenly.
Rub the chicken cubes thoroughly with the yogurt, garlic cloves, red pepper flakes, thyme, olive oil and salt.
Cover the marinated chicken and rest it in the fridge for 25 minutes.
Thread the chicken cubes onto skewers, leaving small gaps between pieces.
Grill the skewers over hot coals or on a grill pan, turning occasionally, for 12 minutes until cooked through with a light char on the outside.
Leave small gaps between the pieces when threading the skewers, packed too tightly the centre will not cook evenly on the grill. Allergens: contains milk and dairy.
Extending the marinade overnight gives even more tender meat; in that case, adding the salt only in the last hour keeps the texture from turning stringy.
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