Juicy chicken skewers

Ingredients for 4 servings:

• 2 chicken breast fillets
• 1 bowl of cherry tomatoes
• 1 red bell pepper(s)
• 1 bell pepper(s), yellow or green
• 2 tbsp natural yogurt
• 4 tbsp oil
• 1 tbsp tomato paste, preferably from a Turkish supermarket
• salt and pepper
• Thyme
• Paprika flakes, dried

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 40 minutes; Total time approx. 5 hours

We start with the marinade. We take a large bowl and add the yogurt, oil, tomato paste, and spices. I would add about 1 level teaspoon of salt. Taste carefully. If you use tomato paste from a tube, experiment with it so that it doesn’t end up being too strong. Cut the chicken breast into larger cubes so that they fit the skewers visually. Add them to the marinade and stir until everything is combined. Cover your bowl with plastic wrap and let it sit in the fridge for 3-4 hours. It tastes even better if you leave it in the fridge overnight. Cut the peppers into bite-sized pieces. Now take your skewers and alternately skewer everything. Line your baking tray with aluminum foil, place your skewers on it. Place a layer of aluminum foil on top and seal the sides so that the heat stays in and nothing can escape. Cook in a preheated oven (200°C top/bottom heat) for approximately 25-30 minutes, then remove from the oven, remove the lid, and return to the oven until the meat is lightly browned. This recipe is also perfect for grilling.