Sent to me by Robin Barnes. A lovely easy dish and moist chicken to boot !

• 4-5 chicken breasts (about 1kg)
• 150 ml Skyr or thick yoghourt
• ½ onion
• 1 tbsp sweet paprika (not smoked)
• 1 tsp ground cumin
• 1 tsp. ground turmeric
• 4 – 6 garlic cloves
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 1 teaspoon black pepper (freshly ground)
• ½ tsp sea salt

1. Trim the chicken and cut into 3 cm cubes.
2. Put all the other ingredients into a food processor or use a blender and whizz until the onion and garlic is well blended.
3. Transfer to a bowl, add the chicken, mix and refrigerate for at least 3 hours, preferably overnight.
4. Soak wooden skewers for about half an hour in cold water , then use to make kebabs of the chicken cubes.
5. Make sure the chicken is well coated before barbecuing or use a hot griddle.  Cook for about 5 minutes on each side, test to check they are cooked through before serving.