Chicken and shallot kebabs recipe
information
Calories per serving 195.
ingredients
225 g (8 oz) skinless chicken breasts, cubed
1 teaspoon clear honey
2 tablespoons chopped fresh mint
1/2 teaspoon dried oregano
finely grated zest and juice of 1/2 lemon
1/4 teaspoon salt
1 garlic clove, chopped very finely
2 teaspoons olive oil
8 shallots
4 bay leaves
freshly ground black pepper
1 teaspoon clear honey
2 tablespoons chopped fresh mint
1/2 teaspoon dried oregano
finely grated zest and juice of 1/2 lemon
1/4 teaspoon salt
1 garlic clove, chopped very finely
2 teaspoons olive oil
8 shallots
4 bay leaves
freshly ground black pepper
To serve
fresh salad leaves
lemon wedges
lemon wedges
method
1. Place the chicken in a dish with the honey, mint, oregano, lemon zest and juice, salt, garlic, olive oil and black pepper. Mix together well.
2. Thread the chicken pieces and shallots on to four skewers - allow two shallots per skewer, and thread a bay leaf half way through.
3. Grill the kebabs under a medium heat for I0 - I5 minutes, turning frequently, until the chicken is golden and cooked through.
4. Serve two kebabs per person on a bed of mixed salad leaves, garnished with a lemon wedge.
2. Thread the chicken pieces and shallots on to four skewers - allow two shallots per skewer, and thread a bay leaf half way through.
3. Grill the kebabs under a medium heat for I0 - I5 minutes, turning frequently, until the chicken is golden and cooked through.
4. Serve two kebabs per person on a bed of mixed salad leaves, garnished with a lemon wedge.
serving amount
serves 2.
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