Chicken & lemon skew­ers

BBC Good Food - - Easiest Ever -

SERVES 4 PREP 20 mins plus chill­ing COOK 25 mins EASY

1 small pack mint, leaves picked 150g nat­u­ral yo­gurt, plus ex­tra to serve (op­tional)

1 lemon, zested and juiced

½ tsp ground cumin

½ tsp ground co­rian­der

2cm piece gin­ger, grated

4 skin­less chicken breasts, each cut into 6 pieces

4 whole­meal flat­breads or pit­tas 2 Lit­tle Gem let­tuces, sliced

1 small red onion, sliced, to serve pick­led red cabbage, chilli sauce and hou­mous, to serve (all op­tional) you will need

4 metal or wooden skew­ers 1 Chop half the mint and put in a bowl with the yo­gurt, half the lemon juice, all the lemon zest, spices and gin­ger. Mix well and sea­son with lots of black pep­per and a pinch of salt. Add the chicken pieces, mix well and put in the fridge for 20-30 mins. Mean­while, soak 4 large wooden skew­ers in wa­ter for at least 20 mins (or use metal ones).

2 When you’re ready to cook the chicken, heat your grill to a medium heat and line the grill tray with foil. Thread the chicken onto the soaked wooden or metal skew­ers and grill for 15-20 mins, turn­ing half­way through, un­til browned and cooked through.

3 Warm the flat­breads un­der the grill for a cou­ple of sec­onds, then serve them topped with the let­tuce, chicken, red onion, re­main­ing lemon juice and mint, and any op­tional ex­tras such as ex­tra yo­gurt or pick­led cabbage, chilli sauce and hou­mous.

GOOD TO KNOW healthy • low fat • low cal • fo­late • fi­bre • 1 of 5-a-day

PER SERV­ING 363 kcals • fat 4g • sat­u­rates 1g • carbs 38g • sug­ars 5g • fi­bre 7g • pro­tein 41g • salt 0.9g

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