Spiced chicken skewers with shredded salad
Neven says: “These delicious chicken skewers are marinated in yogurt and spices, which makes them incredibly tender and succulent. I like to cook them on the barbecue or griddle pan, but if you decide to use the grill, you’ll need to soak the wooden skewers in water first or just use metal ones”
Serves 4
Ingredients
Juice of ½ lemon
2 garlic cloves, crushed
6 heaped tbsp natural yogurt
3 tbsp chopped fresh coriander, plus extra to garnish
1 tbsp freshly grated root ginger
1 tsp ground cumin
1 tsp ground coriander
2 tbsp rapeseed oil
500g boneless, skinless chicken breast fillets or thighs, cut into 2cm (¾in) cubes Lemon wedges, to garnish
For the shredded salad:
½ head of red cabbage, tough core removed and shredded 2 carrots, cut into julienne (a mandolin is best for doing this) ½ small red onion, very thinly sliced
3 tbsp extra virgin olive oil
Juice of ½ lemon
½ tsp runny honey
Pinch of ground cumin
Pinch of ground coriander
Pinch of ground turmeric
Pinch of paprika
Sea salt and freshly ground black pepper
Method
1 Mix together the lemon juice, garlic, yogurt, fresh coriander, ginger, spices and 1 tablespoon of the oil in a shallow non-metallic dish. Season with pepper and stir in the cubes of chicken, then cover with cling film and leave to marinate for at least 20 minutes, or up to 2 days in the fridge is fine.
2 Heat a griddle pan until it’s smoking hot. Thread the chicken onto 15cm skewers, then brush the
griddle pan with the remaining tablespoon of oil and put on the chicken skewers.
3 Cook for 12-14 minutes, until the chicken is just tender and cooked through, turning regularly.
Season lightly with salt.
4 Meanwhile, to make the salad, place all the vegetables in a bowl. Mix together the oil with the
lemon juice, honey and spices (or shake in a jar with a tight-fitting lid), then use to dress the salad. 5 Serve the shredded salad alongside the spiced chicken skewers on plates and garnish with
lemon wedges and chopped fresh coriander.