You will need to soak bamboo skewers or use metal skewers for this recipe
3 garlic cloves, finely grated
2 tsp dried oregano, plus extra to serve
500g chicken breast, cut into 3cm pieces
¼ cup labneh or Greek style yoghurt
3 lemons, 2 thinly sliced, juice of 1
1/3 cup (80ml) extra virgin olive oil
250g cherry tomatoes, halved
4 small Lebanese cucumber, chopped
1/3 cup Kalamata olives, bruised, seeds removed
2 mini cos lettuce, quartered
1 zucchini, coarsely grated
1 garlic clove, finely grated
1tbs finely chopped mint, plus extra leaves to serve
1 tbs lemon juice
1/3 cup labneh or Greek style yoghurt
Place garlic and oregano on your board and scatter iwth 1 teaspoon salt. Use the back of yourknoife to flatten and mince into a paste. Transfer to a bowl and combine with labneh, half the lemon juice and 1 teaspoon cracked pepper. Add chicken and toss to combine. Chill and marinate for at least 20 minutes or overnight.
Meanwhile for the tzatziki toss zucchini in a bowl with 1 tsp salt. Transfer to a fine sieve and stand to drain for 20 minutes. Squeeze and discard juices then loosely combine with remaining ingredients.
Preheat a barbeque or chargrill over medium high heat. Thread chicken onto skewers, folding a piece of lemon and skewering between each chicken piece. Carefully brush chargrill with oil and cook skewers, turning halfway, for 15 minutes or until cooked through.
To serve; toss tomatoes, cucumber, olives, mini cos lettuce and remaining lemon juice and oil in a bowl. Transfer to a serving platter and scatter with remaining oregano. Serve with skewers and tzatziki alongside.
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