Lemongrass Chicken Kebabs

Enjoy a zesty grilled-at-home meal. Double or triple the recipe for a cook-out with family or friends.

Ingredients: 

• 3 whole boneless/skinless chicken breast
• 6 lemongrass skewers
• 2 lemons
• 12 mini capsicum
• 85 grams plain non-fat Greek Yogurt
• 1 whole garlic clove
• ³⁄₄ tsp ginger root
• Salt to taste
• 6 whole lettuce leaves
• 2 wholemeal pitas
• ¹⁄₂ medium avocado
• ¹⁄₄ cup hummus

Directions:

1. Preheat the grill or BBQ.
2. Cut chicken breasts into 5 cm pieces. Slice lemons and chop 3 mini capsicums – Remaining 9 capsicums reserved for kebabs. Set chopped mini capsicums aside.
3. Place the chicken pieces, lemon slices, and 9 whole mini capsicums on lemongrass skewers or stalks, alternating to your liking. Reserve 3 capsicums for the yogurt.
4. In a small bowl, combine the yogurt, chopped capsicums, ginger, garlic and salt. Mix well.
5. Grill kebabs until the chicken is no longer pink and internal temp reads 75°C.
6. Spoon equal amounts of yogurt mixture into the lettuce leaves. Wrap the chicken and capsicums in the lettuce leaves and serve sauce on the side. Eating the lemon slice is optional.
7. Serve with sliced pita, avocado and hummus on the side.