(Roodeberg Rosé)
Chicken kebabs – Ingredients
6 chicken breasts
Marinade:
4 tablespoons fresh lemon juice
2 teaspoons fresh ginger, finely grated
3 cloves of garlic, peeled and minced
½ teaspoon chili flakes
60ml olive oil
Method
Place the chicken pieces in a large bowl and add the marinade ingredients. Mix everything well. Cover, and refrigerate for 2 to 24 hours.
Heat a griddle non-stick pan over medium-high heat. Arrange the chicken onto the skewers.
Oil the kebabs with olive oil. Cook for about 7 minutes on each side, until the chicken is well done. Season to taste. Serve with the yoghurt sauce and watermelon salad.
Watermelon salad
Slice watermelon and add crumbled feta. Top off with pitted olives, avocado, basil and mint with plenty of black pepper and drizzle with olive oil.
Yoghurt sauce – Ingredients
60ml olive oil
1 cup double thick Greek yoghurt
Handful of freshly chopped mint
½ teaspoon chili flakes
Salt and pepper
Method
Mix the double thick Greek yoghurt and olive oil with a whisk until well combined. Add the chopped mint, chili flakes and season with salt and pepper.