lemon and parsley chicken skewers
How to make lemon and parsley chicken skewers recipe
Serves 2, Total cooking time 15 minutes
Ingredients:
300 g (10 oz) skinless chicken breast fillets, cut into chunks
finely grated rind and juice of 1 lemon
2 tablespoons olive oil
3 tablespoons finely chopped parsley
salt and pepper
To serve
rocket and tomato salad
warm pitta breads
200 g (7 oz) ready-made tzatziki
Method:
Place the chicken in a non-reactive bowl with the lemon rind and juice and the oil and toss well to coat. Stir in the parsley and season well.
Thread the chicken on to 4 small metal skewers and cook under a preheated hot grill for 8–10 minutes until golden and cooked through, turning once. Serve with a simple rocket and tomato salad, warm pitta breads and spoonfuls of tzatziki.
For lemon & parsley-stuffed chicken:
Make a slit lengthways in the side of 2 boneless, skinless chicken breasts, about 150 g (5 oz) each, to form pockets.
Thinly slice ½ lemon, then stuff the chicken with the lemon slices. Press a small bunch of parsley into the cavities and season.
Tie around each piece once with a piece of kitchen string. Heat 15 g (1 oz) butter and 1 tablespoon olive oil in a frying pan, add the chicken and cook over a medium-high heat for 7–8 minutes on each side until golden and cooked through. Serve with tzatziki and a simple salad. Total cooking time 20 minutes.
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