Marinated Chicken Skewers, Summer Vegetable Salad, Lemon & Feta Dressing
- 3 cloves garlic, minced
- 3 tsp white wine vinegar
- ½ lemon juice, juiced
- 1 tbs extra virgin olive oil
- 3 tbs Greek yoghurt
- 1 tbs dried oregano
- Sea salt & freshly milled pepper
- 1 kg diced chicken thigh (skinless & boneless)
Method
Mix everything except the chicken in a bowl. Add the chicken, mix well then marinate for a few hours. Remove chicken from marinade then thread onto wooden skewers and grill over medium high heat for 2-3 minutes on each side until cooked through well caramelised. Rest for 5 minutes before serving
Summer vegetable salad
- 150g sugar snaps, trimmed
- 150g green beans, trimmed and coarsely chopped
- 1 bunch asparagus, trimmed & sliced into 5cm lengths
- 150g frozen peas
- 2 Lebanese cucumbers, coarsely chopped
- 1 baby cos lettuce, coarsely chopped
- Assorted soft herbs
Method
Blanch sugar snap peas, beans, asparagus & peas in salted boiling water until bright green and just tender. Drain, refresh in iced water, then drain well and toss in a bowl with cucumber, lettuce & herbs. Store in an airtight container until required. To serve, toss greens with feta dressing in a serving bowl.
Feta dressing
- 50 ml extra-virgin olive oil
- 50ml lemon oil
- 1 lemon, juiced
- 1 tbsp sherry vinegar
- 1 garlic clove, finely grated
- Sea salt & freshly milled pepper
- 100g feta, crumbled
Method
Place oil, lemon, vinegar and garlic in a screw top jar to combine, season to taste, add feta and refrigerate until needed.
