Chargrilled chicken skewers with Lebanese salad
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For the kebabs
Juice ½ lemon
clove garlic, grated
Drizzle olive oil
pomegranate molasses (optional)
Handful of cherry tomatoes
Juice of 1/2 a lemon
Large pinch sea salt
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- Cut the chicken into big chunks, around an inch or so in size. Mix together all the marinade ingredients and mix with the chicken cubes - leave for a couple of hours (or overnight) in the fridge for the flavours to infuse and the yoghurt to tenderise the chicken.
- To prepare the salad, dice the onion into 0.5 cm cubes. Take the cucumber, half it lengthways and scoop out and dispose of the middle. Take the flesh and cut into long strips and then cut horizontally to give cubes a similar size to the onion. Half the cherry tomatoes, squeeze out the seeds and dice the firm flesh to the same size. Add the lemon juice, sumac and a good pinch of sea salt and stir to combine.
- After the marinade time, thread the chicken onto skewers. You can then either grill them or stick them on the bbq, turning every couple of minutes until cooked evenly with some nice bits of charring on the outside.
- Serve up the chicken with some pitas, with tzatziki and the salad. Enjoy!