Cherry jam thumbprints recipe, from our academy’s recipe selection.
800g chicken breast, diced
for the marinade:
120g plain yoghurt (use dairy free if preferred) 2 tsps lemon zest, finely grated
juice of 1 lemon
3 garlic cloves, finely chopped
a pinch of ground black pepper 1 tsp dried thyme or oregano 1⁄2 tsp ground cinnamon
1 tsp paprika
a pinch of sea salt
2 tbsps olive oil
1 tbsp tomato purée
Makes 5 Skewers
Pre-soak 5 wooden skewers in cold water for 20 minutes or prepare 5 metal skewers. Line a grill tray with foil.
Place all of the marinade ingredients in a large bowl and stir well.
Add the chicken and stir well. Allow to marinate for up to 30 minutes, or cook straight away if preferred.
Thread the chicken onto the skewers and place onto the foil. Prepare a medium grill.
Cook the skewers for 10-12 minutes, or until thoroughly cooked. Turn the skewers every 3 minutes. Serve.
Store any leftovers in an airtight container and refrigerate for up to 3 days.
Serve with salad, chilli sauce or garlic mayonnaise dips.