INGREDIENTS
Sauce:
a few sprigs Fresh mint
1 Lemon
1/4 clove Garlic
200g Natural yoghurt
a pinch Salt
a pinch Grounded black pepper 		Kabob:
2 Cooked chicken breast
1 each Diced red/green/yellow capsicum
4 Diced crimini mushroom
4-6 Wooden skewers (pre-soaked in water)

Method

1. Finely chop the mint leaves and garlic, then add them to a mixing bowl

2. Cut the lemon in half and squeeze the juice into the bowl, remove any pips

3. Add the yoghurt and a pinch of salt and pepper into the bowl, then stir everything together

4. Dice the cooked chicken breast.

5. Assemble the kabobs to make sure each skewer has a full assortment of capsicums, mushrooms and chicken

6. Heat the oil in a frying pan, put the kabobs onto the frying pan and pan fry for 5 minutes.

7. Remove the kabobs from the pan when done.

8. Dip with sauce and serve.

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