Ingredients
- 700g chicken breast or thigh, cut into 2.5cm chunks
- 2 tbsp olive oil
- Juice of 1 lemon
- Zest of 1/2 lemon
- 2 garlic cloves
- 4 spring onions, roughly chopped
- 1 small bunch fresh coriander
- 1 small bunch fresh mint
- 1 green chilli, deseeded if preferred
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 courgette, sliced into ribbons or half moons
- To Serve:
- Flatbreads or pittas
- Greek yoghurt
- Pickled red onions
- Mixed salad
Nutrition (per serving)
- Calories: 360
- Protein: 41g
- Fat: 18g
- Carbs: 9g
Method
- Add the lemon juice, lemon zest, garlic, spring onions, coriander, mint, chilli, olive oil, salt and pepper to a blender.
- Blitz into a loose green marinade.
- Place the chicken in a bowl and coat with the marinade.
- Cover and chill for 1 hour.
- Thread the chicken onto skewers, adding courgette pieces between the chicken.
- Cook on a hot BBQ, grill or griddle for around 12 to 15 minutes, turning often.
- Once cooked through and lightly charred, rest for 5 minutes.
- Serve with yoghurt, salad and warm bread.
Notes
This is a good kebab for summer because the herbs keep it fresh rather than heavy. Add a little extra chilli if you want more bite.