Greek Style Chicken Kebabs (HC)
Ingredients
60g (¼ cup) (2 oz) wholegrain rice
150g (1⅙ cup) (5¼ oz) chicken breast fillet, cut into cubes
1 handful of lettuce leaves
1 medium tomato, sliced
½ red onion, sliced
½ cucumber, halved lengthways and thinly sliced
50g (⅕ cup) (1¾ oz) tzatziki (shop bought)
Marinade:
½ garlic clove, crushed
1 tsp lemon juice
½ tsp rosemary
½ tsp oregano
Black pepper to taste
Dressing:
Juice of ½ lemon
1 tsp olive oil
¼ tsp fresh oregano, chopped (optional)
Instructions:
Cook the rice according to the pack instructions (dinner only).
To make the marinade, whisk the garlic, lemon juice, rosemary, oregano and pepper together in a small bowl. Then pour the marinade into a large shallow baking dish.
Place the chicken in the dish and turn to coat. Ensure that all the chicken is coated. Cover with cling film and place in the refrigerator for 30 minutes to marinate.
Meanwhile, soak 1 to 2 wooden skewers in cold water for 30 minutes. This will help stop the skewers from burning when cooking the kebabs.
Preheat the grill.
Thread the chicken onto skewers and grill for 8-10 minutes or until the chicken is cooked through turning frequently.
To make the dressing, whisk the lemon juice, olive oil, and oregano together in a small bowl.
Place the lettuce, tomato, onion, and cucumber in a large bowl. Drizzle over the dressing and toss gently to combine.
To serve, place the kebabs, rice and salad on a serving plate. Serve with tzatziki on the side.
