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Marinated Chicken Kebabs.

Marinated chicken kebabs with kebab shop style red cabbage, and garlic mayonnaise.
This is a lovely summer time recipe that reminds us of holidays. It's great for barbecues, picnics, and lazy days in the garden. Why not give this a try and let us know how you get on in the comments below. We love to hear your feedback. E x

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Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
 1/4 of a bunch of coriander
 2 handfuls of mint leaves
 2-4 garlic cloves
 1 thumb sized piece of ginger
 1tspn salt
 Pinch black pepper
 1 tspn tumeric
 2 tblspns oil
 200g Greek yoghurt
 3-4 chicken breasts cut into large chunks
 A selection of mixed veg peppers , onions , mushrooms , corgettes , cherry tomatoes
 1/2 head of red cabbage
 Juice of 1/2 a lemon
 50ml extra virgin olive oil or rapeseed oil
 1 tspn salt and 1 tspn pepper
 Small bowl of mayonnaise
 1 or 2 cloves minced garlic
 A little white wine vinegar
1

If using wooden skewers soak them for at least 20 minutes before putting under the grill or on the bbq

2

Put the coriander , mint , ginger , garlic , salt , pepper , tumeric and oil into a bowl and blitz with a hand blender . Add in the yoghurt , mix well

3

Add the cubed chicken and cover . Put in the fridge to marinade for a couple of hours

4

Take the core out of the cabbage and thinly slice it . Put it in a sieve and pour over 1 tblspn of salt . Let it drain for about 1/2 an hour . Squeeze it well

5

Mix the oil , lemon juice and salt and pepper . Put the cabbage in a bowl and mix in the sauce

6

Mix the mayonnaise and minced garlic add a drop or 2 of white wine vinegar to loosen it

7

Heat grill or BBQ . Thread the chicken and vegetables onto the skewers and cook turning so all sides are cooked for about 20 minutes

8

Serve with warmed pittas or wraps

Category,

Ingredients

 1/4 of a bunch of coriander
 2 handfuls of mint leaves
 2-4 garlic cloves
 1 thumb sized piece of ginger
 1tspn salt
 Pinch black pepper
 1 tspn tumeric
 2 tblspns oil
 200g Greek yoghurt
 3-4 chicken breasts cut into large chunks
 A selection of mixed veg peppers , onions , mushrooms , corgettes , cherry tomatoes
 1/2 head of red cabbage
 Juice of 1/2 a lemon
 50ml extra virgin olive oil or rapeseed oil
 1 tspn salt and 1 tspn pepper
 Small bowl of mayonnaise
 1 or 2 cloves minced garlic
 A little white wine vinegar

Directions

1

If using wooden skewers soak them for at least 20 minutes before putting under the grill or on the bbq

2

Put the coriander , mint , ginger , garlic , salt , pepper , tumeric and oil into a bowl and blitz with a hand blender . Add in the yoghurt , mix well

3

Add the cubed chicken and cover . Put in the fridge to marinade for a couple of hours

4

Take the core out of the cabbage and thinly slice it . Put it in a sieve and pour over 1 tblspn of salt . Let it drain for about 1/2 an hour . Squeeze it well

5

Mix the oil , lemon juice and salt and pepper . Put the cabbage in a bowl and mix in the sauce

6

Mix the mayonnaise and minced garlic add a drop or 2 of white wine vinegar to loosen it

7

Heat grill or BBQ . Thread the chicken and vegetables onto the skewers and cook turning so all sides are cooked for about 20 minutes

8

Serve with warmed pittas or wraps

Marinated Chicken Kebabs.

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