Sunday, January 23, 2011

Healthy Chicken Kebabs


For me, a kebab is not the kind of food I would consider eating on a regular basis; it's more likely to be something I might grab at 1am on my way home from a big night out... However, when my friend Simmy mentioned that she and her family have a weekly homemade kebab night, I couldn't get the idea out of my head, and decided to give it a go myself.

I wanted to make something super light and fresh, with lots of flavour and colour, so I opted for grilled chicken with a tasty parsley salad and yoghurt dressing. It was delicious! The perfect quick meal for a hot summers night.


Marinade for chicken:

2 tsp red wine vinegar
1 tbsp lemon juice
1 tbsp chopped fresh oregano
1 tbsp chopped fresh lemon thyme
2 tbsp extra virgin olive oil
Sea salt & cracked black pepper

Kebabs:

2 small skinless chicken breasts (or 1 large)
1/2 red onion, finely sliced
1 cup flat leaf parsley, roughly chopped
50g feta cheese, crumbled
6 cherry tomatoes, quartered
1/2 lebanese cucumber, diced
2 wholemeal pita breads
1 tbsp lemon juice
1 tbsp extra virgin olive oil
Sea salt & cracked black pepper

Yoghurt Dressing:

200g natural yoghurt
1 tbsp chopped fresh mint leaves
1 tbsp lemon juice
Sea salt & cracked black pepper

Combine the marinade ingredients in a bowl, add the chicken and place in the fridge to marinate for 1 hour.

While the chicken is marinating you can get on with the other elements of the dish. Start by combining the ingredients for the yoghurt dressing in a bowl and set aside in the fridge.

For the parsley salad, place the parsley, red onion, feta, tomatoes and cucumber in a bowl, then drizzle with olive oil and lemon juice, season with salt and pepper and toss lightly.

Heat a griddle pan over medium-high heat and grill the chicken for a few minutes on each side, or until slightly charred and cooked through. Remove from the heat and slice into thick pieces.

In a clean dry pan over medium heat, toast the pita breads on both sides until warmed through and very slightly crisped. (Be careful not to overcook your bread or you'll find it difficult to roll up later).

To present the kebabs, spread the warm bread with a generous amount of yoghurt dressing, then top with the parsley salad and chicken pieces. Drizzle with a little extra virgin olive oil and serve with extra yoghurt if desired. You can then roll it up at the table and get stuck in!

Serves 2.
Certified Yummly Recipes on Yummly.com

1 comment:

MsHo said...

Hi! Just stumbled in. Nice food.