Chicken and lemon kebabs
Published: 22/07/2019
A healthier version of a takeaway classic, these chicken and lemon kebabs are ideal as a midweek treat
READY IN20 minutes
COOKING TIME10 minutes
PREP TIME10 minutes
SERVES4
Ingredients
460gskinless chicken thigh fillets, cut into small chunks
1 lemon, zested and juiced
3tbspolive oil
1clovegarlic, crushed
1red onions, cut into wedges
1yellow pepper, washed, deseeded and cut into chunks
15gfresh coriander, leaves picked, washed and roughly chopped
4plain tortilla wraps
4little gem lettuce leaves, washed and torn
115gsoured cream and chive dip
Method
Put the chicken, lemon zest, all but 1 tbsp of the lemon juice, half the olive oil and the garlic in a bowl. Season with freshly ground black pepper and mix well.
Heat a non-stick griddle pan until very hot. Thread the chicken, onion wedges and pepper on to pre-soaked wooden or metalskewers. Cook for 10 minutes, turning once, until lightly charred and cooked through with no pink remaining.
Meanwhile, make the lemon dressing: put the remaining lemon juice, oil andhalfthe coriander in a small bowl and whisk together. Set aside. Heat the tortilla wraps all together in the microwave for 1 minute(or place under a hot grill for 30 seconds each side).
Remove the chicken and vegetables from the skewers and pile on to the tortilla wraps, along with the lettuce, soured cream and chive dip and the remaining coriander. Serve with the lemon dressing.