Chicken & lemon skewers
Here’s an easy wholesome dinner for hectic weeknights. Divide the leftovers between containers for next day’s lunch.
SERVES 4 (2 for dinner, 2 for lunch) PREP 20 mins plus marinating COOK 25 mins EASY
small bunch of 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 of ginger, peeled
and grated
4 chicken breasts, each cut
into 6 pieces
4 wholemeal latbreads or
pitta breads
2 Little Gem lettuces, sliced
1 small red onion, sliced, to serve pickled red cabbage, chilli sauce
and hummus, to serve (optional) You’ll also need
4 metal or wooden skewers 1 Chop half the mint, then combine with the yogurt, half the lemon juice, the lemon zest, spices and ginger in a large bowl. Season with plenty of black pepper and a pinch of salt. Add the chicken pieces, mix well to coat, and marinate in the fridge for 20-30 mins. Meanwhile, if you’re using wooden skewers, soak these in water for at least 20 mins.
2 Heat the grill to medium and line a grill tray with foil. Thread the marinated chicken onto the skewers and grill for 15-20 mins, turning halfway through, until the chicken is browned and cooked through.
3 Briefly warm half the flatbreads under the grill, then serve topped with half each of the lettuce, chicken skewers, onion, remaining lemon juice and mint, as well as the extra yogurt, pickled cabbage, chilli sauce and hummus, if using. Leave to cool completely, then store the leftovers in an airtight container and chill for lunch the next day.
GOOD TO KNOW healthy • low fat • low cal • folate • ibre • 1 of 5-a-day
PER SERVING 363 kcals • fat 4g • saturates 1g • carbs 38g • sugars 5g • ibre 7g • protein 41g • salt 0.9g