Yoghurt-marinated chicken skewers with Green salad
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Time to make:
25 mins, plus 30 mins marinating
$5.04 per serve
(at time of publication)
Full ingredients list:
1/4 cup low-fat natural yoghurt
1 teaspoon dried mint
1 tablespoon lemon juice, plus 1 tablespoon extra
8 (500g) chicken tenderloins
400g tin cannellini beans, rinsed and drained
2 Lebanese cucumbers, trimmed, diced
1 large red capsicum, deseeded, diced
250g cherry tomatoes, halved
1/4 cup roughly chopped flat-leaf parsley leaves
2 teaspoons olive oil
4 wholemeal pita pockets, to serve
lemon wedges, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Place yoghurt, mint and lemon juice into a shallow, non-metallic container. Add chicken and stir to coat. Cover and set aside in the fridge to marinate for at least half an hour. Soak 8 wooden skewers in cold water for 20 minutes.
Step 2 Meanwhile, place beans, cucumbers, capsicum, tomatoes, parsley, extra lemon juice and olive oil into a large bowl. Stir to combine and season with black pepper. Set aside.
Step 3 Drain chicken of excess marinade. Thread a chicken tenderloin onto each skewer. Place a barbecue or chargrill pan over high heat. Grill chicken for 3–4 minutes each side, or until lightly charred and cooked through. Serve skewers with salad, pita pockets and lemon wedges.
About this recipe
First published: January 2013