Greek chicken kebabs
4
| Prep | 25 min | |
| Cook | 10 min |
- Olive oil, 1 tablespoon(s)
- Dried oregano, 2 teaspoon(s)
- Garlic, 2 clove(s), crushed
- Chicken breast, lean, raw, 600 g, cut into tenderloins
- Lemon, 1 lemon(s), zest and juice
- Red onion, 1 medium, cut into wedges
- Tomato, 4 medium, cut into wedges
- Cucumber, 1 cucumber(s), halved lengthways and thinly sliced
- Radish, any type, raw, 6 radish(s), thinly sliced into rounds
- Fresh mint, 2 tablespoon(s), chopped
- Parsley, 1 cup(s)
- Olives, any type, drained, 75 g
- Rocket, any type, 1 cup(s)
Method
Combine the olive oil, oregano, garlic, chicken, lemon zest and half the lemon juice in a non-metallic bowl. Cover and place in the fridge for 20 minutes to marinate. Using 12 metal skewers, thread two pieces of chicken onto each.
Preheat a barbecue chargrill plate to medium-high. Add the skewers and onion wedges and cook, turning occasionally, for 8-10 minutes or until cooked through.
Meanwhile, combine the tomato, cucumber, radish, mint, parsley, olives, rocket and remaining lemon juice in a large bowl. Season with freshly ground black pepper.
Divide the salad among serving plates, add the chicken kebabs and chargrilled onion and serve.
TIP: You can use a chargrill pan for this recipe if you don't want to fire up the barbecue. Use a large pan and cook the chicken and onion in two batches.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1.5 |
| Bread & Cereals | 0 |
| Vegetables | 3.5 |
| Fruit | 0.5 |
| Dairy | 0 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Calories | 304 |
| Protein | 36.8 g |
| Total fat | 11.2 g |
| - Saturated fat | 2 g |
| Total carbohydrates | 9.5 g |
| - Total sugars | 7.8 g |
| Fibre | 6.3 g |
| Sodium | 363 mg |