Marinated Chicken skewers

A handful of ingredients...

Makes 12

3 chicken breasts cut into cubes
150g plain, natural yogurt
Juice of 1 lemon
3 garlic cloves peeled and roughly chopped
1 teaspoon of cider vinegar
Small handful of parsley leaves finely chopped
1 red pepper
1 courgette

Place the chicken in a bowl with the yogurt, lemon juice, garlic, vinegar, parley and some salt and pepper. Mix well. Cover and refrigerate for a few hours but preferably overnight.

Soak the wooden skewers in water before using them so they won’t catch fire on the barbecue. Cut the courgette into even rounds and the pepper into large dice.

Begin assembling on the skewers, alternating between the chicken, pepper and courgette.

Place on the pre heated and oiled barbecue and cook for approx 15 mins, turning regularly.

Chef: Aoiffe MacHale

Dr. Helen Cummins is a lifestyle editor, publisher and successful entrepreneur, who has lived and worked in Palma de Mallorca for the past 20 years. She started in 2003 which has grown into one of the island’s largest websites with over 6 million visits per annum.

Her website is a compilation of all the things she values since moving to the island, running hc/ Digital Media and creating an idyllic life in Son Vida with her husband Georg and daughter Eva.

Slow Luxury Living is what sits at the heart of the hc/ website, which aims to inspire people to slow down and appreciate the Mediterranean lifestyle. Alongside her editorial team, Helen handpicks businesses and places that adhere to SLOW: Sustainable, Local, Organic and made with Love.