#TimeToGrill: Ventisquero Grey Sauvignon Blanc with grilled chicken skewers

With Grey Sauvignon Blanc and this recipe, you’ll look forward to lighting up the grill. Have a look at the detailed step-by-step instructions here for this dish.

INGREDIENTS – For the chicken 1 kg. chicken breast 4 lemons, halved 1 ½ individual yogurts, natural Greek style 1 handful of mint, finely chopped 1 handful of parsley, finely chopped 1 T fresh rosemary, finely chopped 1 t rounded, cumin 1 t rounded, paprika Juice of 1 lemon Lemon zest 3 T olive oil

For the salad: 1 cup of mixed olives, unpitted 1 medium red onion, thinly sliced 1 handful of hierba buena Juice from 1 lemon 2 T olive oil 1 T parsley

PREPARATION 1- Put the yogurt in a bowl with the mint, parsley, rosemary, cumin, paprika, lemon juice and lemon zest, mix well and season with salt, pepper, and olive oil. Mix in the cubed chicken (about 3cm in size), mix well, cover and let marinate for at least 1 hour. 2- Place the olives in a bowl together with the onion, hierba buena, lemon juice, parsley, salt and pepper. Set aside until ready to serve. 3.- Skewer the chicken cubes on bamboo skewers that have been soaked to prevent them from burning. Grill the chicken together with the lemons over medium heat for 10 to 20 minutes or until the chicken is cooked through and golden. 4.- Serve the skewers with the juice of the grilled lemons and the olive salad.