Chicken & Vegetable skewers with salad and pita bread
The chicken and vegetable skewers offer a great blend of smoky and tender flavours, enhanced by the tangy and creamy coconut-yogurt marinade. The salad adds a refreshing crunch and sweetness, with the combination of feta, figs, and fresh vegetables creating a pleasing contrast. The accompanying dips—taramosalata, hommous, and tzatziki—provide creamy, rich, and slightly tangy elements that beautifully complement the grilled skewers and crisp salad.
Nutrients
Per serving
Steps
Cut the chicken breasts into similar size pieces, approx 3 - 4 cm each
Combine the yoghurt and coconut and mix though the chicken pieces in a large bowl and marinate for at least an hour in the fridge
Preheat oven to 190C fan
Divide the vegetables equally and thread onto skewers
Divide the marinated chicken pieces onto skewers
Cover two baking trays with baking paper and place the vegetables and chicken on separate trays
Spray the vegetable skewers lightly with the olive oil and place in the oven
After 15 mins turn the vegetable skewers over and place the other tray with the chicken skewers in the oven
Turn the chicken skewers over after 10 mins
Cook both trays for a further 10 mins, until the chicken is fully cooked through and the vegetables slightly blackened
In the meantime, prepare the salad ingredients and place on a large serving plate
Spoon the 3 dips into bowls and cut the pita bread into pieces
Squeeze some lemon over the salad and scatter mint leaves over the top
Place the skewers on the serving plate alongside the dips with the salad and pita bread
NB The vegetables can be substituted but be careful to check the calories
Ensure that the quantities for the dips are not exceeded as especially the taramosalata has a high calorific content
The pita bread weight should also not exceed the recommended suggestion in this recipe
*If not using metal skewers, please soak wooden skewers for an hour or so before using to ensure that they do not burn
Ingredients
| 400g | Chicken breast skinless cut into equal size pieces |
| 200g | Low fat yoghurt |
| 25g | Shredded or dessicated coconut |
| 1 | Large red capsicum cut into equal size pieces |
| 1 | Medium zucchini cut into equal size pieces |
| 1 | Small eggplant cut into equal size pieces |
| 8 | Small onions halved |
| 8 | Button mushrooms |
| 1 | Olive oil spray |
| 50g | Low fat feta cheese |
| 1 | Medium avocado (250g) sliced |
| 2 | Large tomatoes quartered or sliced |
| 1 | Medium cucumber cut into equal size pieces |
| 4 | Radishes sliced thinly |
| 4 | Figs sliced |
| 12 | Olives halved |
| 4 | Pita pocket (28g each) |
| 40g | Taramosalata |
| 50g | Hommous |
| 50g | Tzatziki |
| Mixed | Mint leaves and lemon halves to garnish |
