6 Portions
• 8 sprigs thyme, finely chopped
• 1 handful (30 g) Italian parsley
• 2 garlic cloves, finely chopped
• 1 onion, finely chopped
• 250 ml Greek yoghurt
• juice and zest of 2 lemons
• 6 chicken breasts, cubed
• 6 wooden kebab sticks
• salt and freshly ground black pepper to taste
• 200 g fresh asparagus
• 45 ml canola oil
• 1 whole lemon, halved
Mix thyme, parsley, garlic, onion, yoghurt and the lemon juice and zest. Skewer the chicken pieces. Place in a flat bowl and season with salt and pepper. Pour over the marinade. Marinate for 3 – 4 hours or overnight. Blanch the asparagus in boiling water for 2 minutes and drain. Place chicken kebabs on a grill over medium- heat coals and braai for about 5 – 6 minutes a side or until golden brown. When the chicken is almost cooked, place the asparagus on the grill and brush with canola oil. Season with salt and pepper. Braai for 2 – 4 minutes. Remove from the heat andsqueeze over the lemon juice.