Name: Chicken skewers with tomato salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 600 gram chicken thigh fillets, fat trimmed, cut into 3cm pieces; 1 teaspoon finely grated lemon zest; 2 clove garlic, crushed; 8 chat (baby) potatoes, quartered; 1 baby cos lettuce, leaves torn; 2 large ripe tomatoes, coarsely chopped; 1 small lebanese cucumber, coarsely chopped; 1/2 medium red onion, thinly sliced; 1/4 cup shredded mint leaves; 3 teaspoon vegetable or olive oil; 2 teaspoon lemon juice; lemon wedges, to serve

Chicken skewers with tomato salad

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Serves 4

Prep

20M

Cook

15M

Marinate

15M

Total

35M

Ingredients

600 gram chicken thigh fillets, fat trimmed, cut into 3cm pieces

1 teaspoon finely grated lemon zest

2 clove garlic, crushed

8 chat (baby) potatoes, quartered

1 baby cos lettuce, leaves torn

2 large ripe tomatoes, coarsely chopped

1 small lebanese cucumber, coarsely chopped

1/2 medium red onion, thinly sliced

1/4 cup shredded mint leaves

3 teaspoon vegetable or olive oil

2 teaspoon lemon juice

lemon wedges, to serve

Method

1.Combine chicken, zest and garlic in a large glass or ceramic dish. Cover with plastic food wrap; chill for 15 minutes to marinate.

2.Preheat a barbecue or char-grill to moderately high. Thread chicken onto 8 skewers. Add skewers to char-grill; cook and turn for 10-12 minutes or until golden brown and cooked. Transfer to a heatproof plate. Cover with foil; rest for 5 minutes.

3.Meanwhile, cook potato in a large saucepan of boiling water for 10 minutes or until tender. Drain; rinse under cold water to cool. Place potato in a large bowl; add lettuce, tomato, cucumber, onion and mint. Drizzle with oil and juice; toss to combine. Season with salt and pepper.

4.Spoon salad onto plates. Top with skewers; serve at once with lemon wedges.

Serve with warm pita bread instead of potato if you like.
Note

Woman's Weekly Food

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Ingredients

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