Herbed chicken skewers
By Hobbykoch ·
A superhealthy chicken dish with a 'no-cook' relish
- Servings
- 8
- Prep time
- 50 Min.
- Total time
- 50 Min.
Ingredients
- 500g tiny new potatoes - look for packets of tiny or baby new potatoes, or pick out the smallest ones you can find if they are sold loose
- 3 tbsp each of chopped parsley mint and chives
- 6 tbsp olive oil
- 2 tbsp lemon juice
- 500g skinless chicken breasts cut into 3cm chunks
- 1 red onion peeled
- 1 red pepper seeded and cut into 3cm chunks
- 1 lemon cut into 8 wedges
- 8 ripe tomatoes - vine grown tomatoes tend to have the best flavour
- 2 green chillies seeded and finely chopped
- 2 small garlic cloves finely chopped
- 4 tbsp olive oil
- 2 tbsp white wine vinegar
Instructions
Step 1: If using wooden or bamboo skewers soak eight in cold water for about half an hour. Cook the potatoes in boiling salted water for 10-12 minutes, until just tender, drain and leave to cool. Mix the herbs, oil, lemon juice, salt and pepper in a large bowl and add the chicken and potatoes. Mix well until everything is glistening. Cut the onion into 6 wedges, then separate the layers on each wedge. Add the onion and the pepper to the marinade and mix thoroughly.
Step 2: To make the relish, halve and seed the tomatoes, then chop the flesh finely. Mix the tomatoes, chillies, garlic, oil, vinegar, salt and pepper and spoon into a small dish.
Step 3: Thread the chicken, potatoes, peppers and onion onto 8 skewers, finishing each with a lemon wedge. Barbecue directly over a medium high heat for 5-6 minutes on each side, until the chicken is cooked. Serve piled on a serving platter with the tomato relish.
Nutrition facts
per serving
| Energy | 230 kcal |
|---|---|
| Fat | 9 g |
| of which saturates | 2 g |
| Carbohydrates | 16 g |
| of which sugars | 0 g |
| Fiber | 2 g |
| Protein | 18 g |
| Salt | 0.1 g |
Provided by the author, partly estimated. Please check ingredients and allergens yourself.
Source: bbcgoodfood.com
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