Name: Sumac chicken and zucchini skewers
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 800 gram chicken tenderloins, chopped coarsely; 2 tablespoon sumac; 2 large zucchini (300g), halved lengthways, chopped coarsely; 3/4 cup (200g) yogurt; 1 tablespoon fresh mint, finely chopped; 2 teaspoon lime juice

Ingredients

800 gram chicken tenderloins, chopped coarsely

2 tablespoon sumac

2 large zucchini (300g), halved lengthways, chopped coarsely

3/4 cup (200g) yogurt

1 tablespoon fresh mint, finely chopped

2 teaspoon lime juice

Method

1.Combine chicken and sumac in medium bowl. Thread chicken and zucchini onto 12 bamboo skewers, cook on heated oiled grill plate (or grill or barbecue) until chicken is cooked and zucchini is tender.

2.Meanwhile, combine yogurt, mint and juice in small bowl.

3.Serve skewers with mint yogurt.

Soak bamboo skewers in cold water for an hour before using to prevent them from splintering and scorching.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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