Paprikash Chicken Skewers with Dill Sour Cream Dip

Method

1. Cut the chicken into 3 cm pieces. In a bowl, mix the yoghurt with most of the paprika (about four fifths), half the crushed garlic, most of the salt (about four fifths) and half the oil, then add the chicken and coat well. Cover and marinate in the fridge for 30 min. If you use wooden skewers, soak them in water now so they don't burn. Wash your hands and board straight after handling raw chicken.

   Add in this stepBoneless chicken thighs 300 gPlain yoghurt 60 gSweet paprika 2.4 tspGarlic cloves 1Salt 0.6 tspSunflower or neutral oil ¾ tbsp

2. Cut the peppers and red onion into 3 cm pieces. Thread the chicken, pepper and onion alternately onto 4 pc skewers. Don't pack them tightly; small gaps let them cook evenly. Throw away any leftover marinade, as it has touched raw chicken.

   Add in this stepBell peppers (mixed green and red) 1Red onion 1

3. Make the dip: stir the chopped dill, lemon juice and the rest of the garlic and salt into the sour cream, spoon into a bowl and dust the top with the remaining paprika.

   Add in this stepSour cream 80 gFresh dill, chopped 1 tbspLemon juice 1 tspGarlic cloves 1Salt ⅛ tspSweet paprika 0.6 tsp

4. Heat a 26 cm griddle pan (or heavy frying pan) on medium-high heat until very hot and brush with the rest of the oil. Add the skewers and cook for 10 min, turning every 2 to 3 minutes. They are done when charred in places and the thickest piece of chicken shows clear juices and no pink when cut (75 °C inside). Cook in batches if your pan is small. The yoghurt marinade catches easily, so turn the heat down a little if it smokes a lot.

   Add in this stepSunflower or neutral oil ¾ tbsp

   medium-high heat

5. Rest the skewers for 2 min so the juices settle, then serve with the dill sour cream dip. They are also great tucked into warm pita or a baguette.