Shish kebabs are great barbecue food. You can prepare and marinate them in advance, so they’re ready to cook when you fire up the barbie. We’ve served ours with a fabulous Mediterranean-style roasted tomato salad (also cooked on the barbecue), and we’ve even given you a veggie option for you to try, Char-Grilled Vegetable and Halloumi Kebabs. You can, of course, cook the kebabs in a griddle pan or under an overhead grill if wished. And the tomatoes and onions can be roasted in the oven (200°C, gas mark 6).
Prep Time: 25 minutes
Chill Time: 1-2 hours
Cook Time: 20-25 minutes
Steps: 3, 4 and 5
300g skinned, boned chicken breasts, cubed
250g cherry tomatoes on the vine
1 red onion, thinly sliced
2 tsp fennel seeds
A few sprigs of thyme, rosemary or oregano
4 strips of lemon zest (pith removed)
2 tsp capers in brine, drained
60g reduced-fat feta cheese, crumbled
Sumac for sprinkling (optional)
2 tbsp sweet chilli sauce
Sea salt and freshly ground black pepper
For the yoghurt marinade:
1 onion, peeled and quartered
2 garlic cloves, crushed
125g 0% fat Greek yoghurt
1 tbsp tomato paste
1 tsp paprika
½ tsp turmeric
A good pinch of salt
1. Make the marinade: blitz the onion and garlic in a blender and put the pulp in a piece of muslin lining a sieve set over a basin. Push the pulp through the muslin with a wooden spoon – or your hands if using rubber gloves – to extract the juice.
2. Add the other marinade ingredients to the juice and stir well together. Mix in the chicken cubes to coat them all over and then cover the basin with some cling film and chill in the fridge for 1–2 hours (overnight if you like).
3. Preheat the barbecue. Put the cherry tomatoes on the vine and red onion in a foil grill pan and scatter with the fennel seeds, herb sprigs and lemon zest strips. Spray lightly with oil and grind over some sea salt and black pepper. Cook over hot coals on the barbecue for 20–25 minutes until the tomatoes are slightly charred and about to burst and the onions are tender.
4. Meanwhile, thread the pieces of marinated chicken onto metal or wooden skewers (see note below) and place them on a sheet of foil that’s been lightly sprayed with oil on the grill of the barbecue. Cook, turning occasionally, for at least 10 minutes until the chicken is cooked right through and charred on the outside.
5. Scatter the capers and feta over the warm roasted tomatoes and onions and divide between 2 serving plates. Serve with the shish kebabs, sprinkled with sumac (if using) and some sweet chilli sauce on the side.
Step it up…
You can eat this as a 500kcals supper on Step 5 by serving each portion with a warm 45g white or wholemeal pitta bread.
Tip: If you use wooden skewers for the kebabs, be sure to soak them in cold water first so they don’t char or catch fire on the barbecue.
We have more delicious recipes for you to try here!
For more information regarding the Steps please contact a Consultant.