For the marinade and sauce
200 g fresh cream cheese (Nivato), 9%
zest, of 1/2 lime
juice, of 1/2 lime
2 tablespoon(s) olive oil
1 teaspoon(s) curry, powder
50 g milk
For the kebabs
600 g chicken, breast, boneless, skinless
1 onion, dry
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
oregano, fresh leaves


1.In a bowl, combine the nivato cheese, lime zest, lime juice, olive oil and all of the herbs.
2.Add half of the mixture to a larger bowl and add the milk and curry powder. Mix with a spoon and set aside. This is your marinade.
3.Cover the first bowl and refrigerate to serve as a dip with the kebabs.
4.Cut the chicken into 2x2 cm cubes.
5.Add it to the large bowl and mix.
6.Cover with plastic wrap and refrigerate for 3-4 hours to allow it to marinate.
7.Chop the vegetables into 2x2 cm cubes.
8.When the chicken has marinated, remove from refrigerator and thread it on to souvlaki skewers or to steel skewers adding the vegetables in between the pieces of chicken.
9.Place a grill pan over high heat.
10.Grill the kebabs on all sides until golden. You may want to complete them in the oven
11.Serve with fresh oregano leaves and dip.

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