Yoghurt Chicken Skewers with Blackberry Sauce

Serves 4

Yoghurt chicken skewers are “fun finger foods”! They provide us with a good dose of antioxidants, essential fatty acids, calcium and magnesium which are of particular benefit to women of all ages. These nutrients strengthen bones and build up bone density.

1 kilo chicken tenders – these are a perfect size for skewers
Bamboo skewers – soaked for 30 minutes

Marinade
1 cup plain yoghurt
1 lemon – squeezed
Pinch ginger
1 tablespoon chopped mint or cilantro

1)    Place the chicken strips in a shallow dish and cover with the marinade; refrigerate for 4 – 6 hours or preferably overnight.

Blackberry Sauce

2 cups tinned or frozen blackberries
1 tablespoon brown sugar
1 tablespoon cornflower dissolved in 1 tablespoon water

Preheat oven to broil

2)    Drain the blackberries and reserve; pour the liquid into a small saucepan and mix well with the dissolved cornflower and sugar; bring the liquid to a boil over medium to high heat, reduce heat to low and simmer until sauce has thickened; remove from heat and add the blackberries.
3)    Remove chicken from the marinade; thread two strips onto the beach skewer; place the skewers on a lightly oiled, foil lined baking sheet; bake in the pre heated oven for 10 minutes, turning once; remove and set aside.
4)    Heat a grill pan over high heat and spray with olive oil; when very hot sear each skewer for 2 – 3 minutes on each side; when nicely “charred” transfer to a serving platter.
5)    Drizzle over a little blackberry sauce; pour the remainder into small bowls for dipping.