Black Truffle Marinated Chicken Kebabs with Herb & Caper Yoghurt

Serves 6

Marinade

zest of 1 lemon
30ml (2 tablespoons) lemon juice 
60ml (1/4 cup) Stonebarn Black Truffle Caesar Dressing (Imported by The Truffle Lady SA)

5ml (1 teaspoon) Stonebarn Black Truffle Honey (Imported by The Truffle Lady SA)
45ml (3 tablespoons) extra virgin olive oil, plus extra for brushing
sea salt and cracked black pepper 

12 chicken thigh fillets, skinless and deboned
lemon cheeks, to serve

wooden skewers

Herb and Caper Yoghurt Dressing

250ml (1 cup) Greek yoghurt

a generous handful flat leaf Italian parsley, roughly chopped

2 tablespoons capers

30ml (2 tablespoons) extra virgin olive oil

15ml (1 tablespoon) lemon juice

salt and freshly cracked black pepper

For the marinade, combine the lemon zest, lemon juice, Truffle Caesar Dressing, honey and olive oil in a non-metallic bowl. Season with salt and black pepper and whisk to combine.

Add the chicken and toss to coat. Cover with cling film and set aside to marinate for 1-2 hours, or overnight if time allows.

Thread two pieces of chicken onto each skewer.

Heat 1 tablespoon olive oil in a wide-based pan until hot. Cook the chicken for 6-7 minutes per side until slightly charred around the edges and cooked through. Baste with remaining marinade, turning often to prevent catching. Add a splash of water to deglaze the pan.

Serve the kebabs with yoghurt dressing and extra lemon cheeks.

Cook’s note: Bring chicken to room temperature before grilling.

If grilling over flames, soak the skewers in cold water for 20 minutes before threading.