Kebabulous Chicken and Tzatziki Kebabs
Fire up the coals and get your 'pete' tongs in hand because you're about to char some chicken and whip up a kickin' dinner to remember...
Kebabulous Chicken and Tzatziki Kebabs
- Heat: Hot
- Cooking time: 15 Minutes
- Preparation time: 30 Minutes
- Serves: 4
Ingredients
- 4 tbsp Encona West Indian Original Hot Pepper Sauce
- 2 Skinless chicken breasts, cubed
- 1 Red pepper, deseeded and cut into chunks
- 1 Red onion, cut into eighths
- 1 Courgette, cut into chunks
- 1 Beef tomato, sliced
- A Bunch of fresh parsley, finely chopped
- 150g Greek yoghurt
- Half of 1 cucumber
- 2 - 4 crushed garlic cloves (garlic-heads unite!)
- 1 tbsp olive oil
- 1 tsp lemon juice (or white wine vinegar)
- 1 tsp chopped or dried mint (or dill)
- 1/2 tsp salt and pepper (to taste)
Instructions
- First things first, fire up the flavour. Marinate the chicken breast cubes in the flamin’ good Encona West Indian Original Hot Pepper Sauce for 15 minutes.
- Next, build your ‘babs by threading the cubes onto skewers, alternating with the red pepper, red onion and courgette.
- It’s time to turn up the heat. Cook for a few minutes on a barbecue, a very hot griddle or under the grill. Don’t be afraid of a little charring – they’re the best bits.
- Now, let’s take on the tzatziki. Peel the cucumber (lengthways, obviously). Remove the seeds with a teaspoon and grate coarsely. Chuck it into a sieve over a bowl and sprinkle on some salt. Pop a plate on top and leave it to drain for an hour or so.
- Mix up the crushed garlic cloves, olive oil, greek yoghurt, lemon juice and chopped mint, and, if you fancy it, finish with some ground pepper.
- For maximum mmm, serve with pitta bread, hummus and a fresh ’n’ crispy side salad.
