serves
4
prep
15 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- ¼ cup yogurt
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 2 garlic cloves, minced
- 1 tsp paprika
- 1 tsp chili flakes
- ½ tsp salt
- 4 chicken breasts, cut into large cubes
- Soaked wooden skewers
Fattoush salad
- ½ head of romaine lettuce, torn or chopped
- 3 tomatoes, sliced thinly
- ½ Lebanese cucumber, sliced thinly
- 1 onion, sliced thinly
- 4 radishes, sliced thinly
- ¼ cup finely chopped parsley
- ¼ cup finely chopped mint
- 2 pitas, cut into triangles and toasted
Dressing
- 1 tbsp sumac
- ½ cup (125 ml) lemon juice
- 2 garlic cloves, minced
- ½ tsp salt
- ½ tsp pepper
- ½ cup (125 ml) olive oil
Marinating time: 4 hours
Instructions
- Mix yogurt, olive oil, lemon juice, lemon zest, garlic, paprika, chilli flakes, and salt in a large bowl. Add chicken pieces, mix to coat, cover, and refrigerate for 4 hours.
- Remove chicken from fridge and thread onto skewers. Cook on a barbecue or in a grill pan for 12-15 minutes, turning to cook on all sides. Set aside to rest.
- For the fattoush salad, place lettuce, tomato, cucumber, onion, radishes, parsley and mint in a large bowl. Toss. Top with cut pita.
- To make the dressing, whisk sumac, lemon juice, garlic, salt, pepper and olive oil in a bowl. Pour over the top of the salad to dress.
- Serve chicken kebab warm, with fattoush salad on the side.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
