Chicken Shish With Lemon-Parsley Salad

Ingredients:

(Recipe serves 4)

  • 600g chicken (150 per skewer), diced into 1.5 inch peices
  • 5 tbsps fat free greek yoghurt
  • 1 tbsp tomato purée
  • 1 tsp smoked paprika
  • 1/2 tsp chilli powder
  • 1 tsp garlic powder
  • Sea salt and pepper
  • 1/2 lemon, juiced
  • 1 tin chickpeas, rinsed and drained
  • 200g wholegrain rice

For the salad:

  • 1/2 cucumber, sliced and quartered
  • 1/4 red cabbage, sliced
  • 150g cherry tomatoes, quartered
  • 1 lemon, juiced
  • 2 tbsps chopped fresh parsley
  • 2 tbsps olive oil
  • 1/2 cucumber, sliced and quartered
  • 1/4 red cabbage, sliced
  • 150g cherry tomatoes, quartered
  • 1 lemon, juiced
  • 2 tbsps chopped fresh parsley
  • 2 tbsps olive oil

Try making my Chilli Sauce or Tzatziki to go with this dish.

Recipe:

  1. Firstly, prepare the chicken by placing it in a large mixing bowl along with the yoghurt, tomato puree, smoked paprika, chilli powder, garlic powder, lemon juice and salt and pepper. Mix this well and let marinate for an hour or so.
  2. When you’re ready to cook, start by boiling the rice according to the packet instructions. This usually has to boil for 20-25 minutes.
  3. Mix all the salad ingredients together and taste for salt and pepper. Set aside for serving.
  4. Now make your chicken skewers – if using wooden skewers, soak these in water for 10 minutes beforehand. Skewer you previously prepared chicken onto 4 or more skewers. You can also add peppers, mushrooms, onions, etc if you’d like!
  5. Grill or barbecue your skewers until the chicken is cooked through. Mine took around 10 minutes with regular checking and turning.
  6. Drain your rice and mix with the chickpeas then serve with the skewers and salad.
  7. Try with my Chilli Sauce or Tzatziki for some extra flavour!
Calories per servingProteinCarbsFat
52346g53g12g
Nutrition is based on the ingredients I use and calculated on MyFitnessPal.

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