Chicken Kebabs with Chopped Salad and Wedges
For a real crowd-pleaser, try these Chicken Kebabs with Chopped Salad and Wedges from cookery teacher and food writer Rebecca Woollard. Fun to eat with fingers, the skin-on wedges and gently spiced kebabs will be a hit with the kids, while the crunchy salad in its yoghurt dressing is a great way to dish up (and disguise!) raw veggies.
- Time: 60 min
- Servings: 4
Source: ocado.com
Ingredients
- baking potatoes, cut into 2cm-thick chips or wedges
- of olive oil, plus a drizzle
- skinless chicken breasts, cut into bite-sized chunks
- heaped tbsp of cumin seeds
- of paprika
- lemon, zested and juiced, plus 1 cut into wedges, to serve
- cucumber, deseeded, cut into 2cm chunks
- red pepper, cut into 2cm chunks
- of radishes, trimmed and quartered
- little gem lettuce, roughly shredded
- of chives, finely chopped
- of natural yoghurt
- garlic clove, crushed or grated
- of extra virgin olive oil