1 kg double cream plain yoghurt
½ tsp (2,5 ml) salt
a piece of cheesecloth or a clean tea towel
zest of 1 small lemon
3 Tbsp (45 ml) olive oil
1 Tbsp (15 ml) red wine vinegar
1 Tbsp (15 ml) dried thyme or mixed herbs
1 garlic clove, finely chopped
1.5 kg boneless skinless chicken thighs
2 large red onions, cut into chunks
salt and pepper
6 kebab skewers
40 g rocket, washed
½ a large cucumber, peeled and sliced
80 g sugar snap peas, sliced open
100 g baby asparagus, blanched for 2 minutes and refreshed in ice water
½ C (125 ml) fresh peas, blanched for 2 minutes and refreshed in ice water
100 g feta, crumbled
4 sprigs of fresh dill, picked
extra virgin olive oil for drizzling
1 lemon, sliced into wedges
¼ small red onion, chopped into small cubes
Scoop the yoghurt into a large mixing bowl, add the salt and stir well to combine. Lay the cloth into a fine-mesh sieve set over a large bowl. Scoop the yoghurt into the cloth and then pick up the corners and fold over to cover (you can secure with an elastic band if preferred). Place into the fridge and leave for 24 hours to drain. Note: if using thin cheesecloth/muslin, fold it to create a double layer. After 24 hours the whey will have separated into the bowl below and you will be left with a thick, cream cheese-like consistency.
Scoop the labneh out of the cloth into another bowl; add the lemon zest and mix to combine. Taste and adjust the seasoning if necessary.
Mix the olive oil, red wine vinegar, herbs and garlic together.
Thread 5-6 pieces of chicken onto each kebab, alternating with two pieces of red onion in-between each piece of chicken. Brush the kebabs with the marinade and season with salt and pepper.
Braai over medium-hot coals for 6-8 minutes. Brush with more marinade with each turn and braai until cooked through with a nice, even char.
Enjoy with 2021 La Motte Vin de Joie Rosé.
Recipe by Crush