Serves 4 Preparation time 15 minutes Cooking time 15 minutes
600g chicken breast or thighs 100g feta cheese 200g tinned flageolet beans 25g fresh mint 2 tbsp lemon juice 1 garlic clove 125g mixed salad 4 pita breads 2 tsp cumin 2 tsp coriander 2 tsp turmeric 2 tsp paprika 1 tbsp honey 2 tbsp olive oil 8 wooden skewers
Method
Preheat the oven to 180C and soak the wooden skewers in water until ready to use.
Make the marinade for the chicken. In a large bowl mix together the turmeric, coriander, cumin, paprika, 1 tbsp of honey, 2 tbsp of olive oil, 1 tsp of salt and 2 crushed garlic cloves, set aside. Cut the chicken into approx 2.5cm cubes then add them to the marinade, mix together so they are well coated and leave for 15 minutes.
While the chicken is marinating make the dip. Rinse the flageolet beans and put them in a bowl, add 1 crushed garlic clove, 2 tbsp of lemon juice, 100g of feta chopped in pieces, 2 tbsp of water, 1 tbsp of olive oil and 2 tbsp of chopped mint. Blend the ingredients together in a food processor or with a hand blender. Set aside until ready to use.
In a large bowl add the mixed salad, cut the cucumber into bite size chunks and add. To make the dressing mix 2 tbsp of olive oil with 1 tbsp of lemon juice, season to taste. Set aside until ready to serve.
Thread the chicken onto the skewers. In a large non stick frying pan heat 1 tbsp of olive oil and fry the kebabs until browned then transfer them to an oven tray and put them in the oven for 10 minutes or until cooked through.
Brush the pita bread with olive oil on both sides. Cut them into diagonal slices approx 3 cm wide. Lay them on a baking tray and bake for 5 minutes.
When the kebabs are ready mix the dressing into the salad. Serve the kebabs with the salad, pita bread and bean dip to the side.
This is a delicious recipe which also works really well for a picnic or as a sandwich or wrap filling.
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