Lemon Chicken Skewers & Sweet Potato Salad

This recipe works in combination with: Gazpacho, Strawberry & Shortbread Stacks. This recipe features in these meal plans: British Summertime.

Chicken and cherry tomato skewers in a lemon yogurt marinade served with a sweet potato, feta and mixed leaf salad.

Ingredients

  • 150g of natural yogurt
  • 1 medium lemon, zested and juiced
  • 3 small sweet potatoes (approx 250g each), peeled and cut into 1.5cm pieces
  • 300g of cherry tomatoes
  • 200g of feta cheese, crumbled
  • 110g of watercress, spinach and rocket
  • 1 medium red onion (approx 185g), cut into chunks
  • 4 skinless chicken breast fillets, cut into 2 cm pieces
  • 5 tbsp olive oil
  • 1 clove of garlic, finely chopped
  • 1 tsp paprika
  • wooden or metal skewers
  • 1 tbsp white wine vinegar
  • Serves: 4
  • Course: Main Course
  • Preparation time: 15 mins
  • Cooking time: 30 mins
  • Oven temp: 200c
  • Price per person: £3.38
  • Store cupboard: Typical
  • Calories per serving: 890
  • 5-a-day per serving: 2.1
  • Print Recipe
Lemon Chicken Skewers & Salad photo
Tasty?

500 cooks think so

Method

  1. To make the marinade, mix together the yogurt, lemon zest, lemon juice, garlic and paprika. Season with salt and pepper and set aside.
  2. Thread the chicken, cherry tomatoes and red onion onto skewers, alternating the ingredients. Place in a deep baking tray and spoon on the yogurt marinade, making sure that everything is well coated. Cover and set aside to marinate for 30-60 minutes.
  3. Preheat the oven. Drizzle the sweet potatoes with 2 tbsp olive oil and roast in the oven for 25 minutes, or until tender and lightly charred.
  4. Meanwhile, preheat the grill to high. Cook the skewers under the grill for 15 minutes, turning frequently, or until the chicken is cooked and the vegetables begin to char.
  5. While the skewers are under the grill, prepare a vinaigrette for the salad. Mix the white wine vinegar with 3 tbsp olive oil, season with salt and pepper and set aside.
  6. To serve, toss the mixed salad leaves, sweet potato and feta with the dressing and divide onto plates. Top with the skewers and serve immediately.

Cook's tips

If using wooden skewers, soak them in cold water before use to stop them from burning. Remember to always keep an eye on them while grilling. If you do not have skewers, these kebabs can be made loose in a deep baking tray.


Add a comment

Tried this recipe? Why not add a comment below and let us know what you thought of it. (You need a Facebook, Hotmail, AOL or Yahoo account to add a comment.)

Similar recipes

  • Halloumi Skewers

    Halloumi, courgette, pepper and red onion skewers served with an artichoke, crusty crouton and cherry tomato salad.

  • Fish & Sweet Potato Chips

    Deep-fried battered haddock served with sweet potato chips, peas and a garlic-yogurt dip.

  • New Potato Salad

    A new potato, cherry tomato, boiled egg and mixed leaf salad tossed with a mustard-mayo dressing.