LEMONY CHICKEN SKEWERS, HERBED NEW POTATOES & APPLE COLESLAW
These kebabs are light and tender. Serve with a contrasting shredded slaw and new potatoes with parsley, mint and chives
Provided by Jennifer Irvine
Categories Main course
Time 40m
Number Of Ingredients 17
Steps:
- If you are using wooden skewers, soak them in water for 10 mins. Heat the grill to high and place a non-stick baking tray beneath it. In a large bowl, mix the marinade ingredients, then add the chicken, turning it to ensure it is thoroughly coated. Cover and set aside.
- Put the potatoes in a large pan of boiling water and cook until a fork easily pierces them - about 12 mins. Meanwhile, mix the oil and herbs in a small bowl.
- While the potatoes are cooking, make the dressing for the coleslaw. Mix together the crème fraiche, mustard and lemon in a large bowl. Add all the vegetables and the apple, and stir well.
- Drain the potatoes and return them to the pan. Pour the herb mixture over them, stir gently to mix, cover to keep warm and set aside.
- Finally, divide the chicken between 4 skewers and place on the hot baking tray, spooning excess marinade over the chicken. Put the tray under the grill and cook for 6-8 mins, turning the skewers every 2 mins or so to ensure even cooking. Cut open a piece of chicken to ensure it's cooked through. Serve with the potatoes and coleslaw, reserving half the coleslaw for Smoked mackerel platter (see 'goes well with').
Nutrition Facts : Calories 413 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 42 grams protein, Sodium 0.4 milligram of sodium
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