|
Mumsnetter ratings
|
||||||||||||||||||||
Ingredients4 chicken breasts cut into chunks1 large bunch mint 1 large bunch dill 1 large bunch basil 200ml thick Greek natural yoghurt Juice of 2 limes Salt and pepper 25ml olive oil 500g new potatoes To serve; 4 small little gem lettuces or salad leaves, depending on season 4 tomatoes cut into chunks ½ cucumber cut into chunks 4 limes cut into quarters |
Handy HintAlternative serving suggestion: carrot sticks, cherry tomatoes, cucumber quarters and peppers |
||||||||||||||||||||
Method1. In a food processor, blitz the herbs, 25ml olive oil, lime juice yoghurt and seasoning. Coat the chicken pieces thoroughly in the marinade.*2. Place the new potatoes in a pan of cold water add a pinch of salt and bring to the boil and cook for 6 minutes. Drain and leave to cool, this will half cook them. 3. Alternate the chicken pieces and par-cooked potatoes on metal skewers that have been lightly oiled. 4. BBQ or place under a hot grill on an oiled tray for 15 minutes until lightly charred. 5. Remove the leaves from the little gem/salad leaves and place into a bowl with the chopped tomato cucumber, drizzle with olive oil and season. Mix and place on serving plates with the limes cut in half - add the cooked chicken skewers and serve. *Marinade can be left on the chicken for 20 minutes or overnight | |||||||||||||||||||||
To discuss your culinary highs and lows join in our Recipes forum on Mumsnet Talk, and for packed lunch prowess see our Mumsnet Lunchbox Dos and Don'ts.
Mumsnetter Reviews