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|
|Healthy Fats & Oils||1|
|Total fat||11.2 g|
|- Saturated fat||2 g|
|Total carbohydrates||9.7 g|
|- Total sugars||8 g|