• Chicken kebab with fattoush salad (One World Kitchen)

Your summer dinner prayers have been answered: a colourful, crunchy salad with a zesty dressing, and some tender, yoghurt-marinated grilled chicken. 

Serves
4

Preparation

15min

Cooking

20min

Skill level

Easy
By
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Ingredients

  • ¼ cup yogurt
  • 1 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 2 garlic cloves, minced
  • 1 tsp paprika
  • 1 tsp chili flakes
  • ½ tsp salt
  • 4 chicken breasts, cut into large cubes
  • Soaked wooden skewers

 

Fattoush salad

 

  • ½ head of romaine lettuce, torn or chopped
  • 3 tomatoes, sliced thinly
  • ½ Lebanese cucumber, sliced thinly
  • 1 onion, sliced thinly
  • 4 radishes, sliced thinly
  • ¼ cup finely chopped parsley
  • ¼ cup finely chopped mint
  • 2 pitas, cut into triangles and toasted

 

Dressing

  • 1 tbsp sumac
  • ½ cup (125 ml) lemon juice
  • 2 garlic cloves, minced
  • ½ tsp salt
  • ½ tsp pepper
  • ½ cup (125 ml) olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Marinating time: 4 hours

  1. Mix yogurt, olive oil, lemon juice, lemon zest, garlic, paprika, chilli flakes, and salt in a large bowl. Add chicken pieces, mix to coat, cover, and refrigerate for 4 hours.
  2. Remove chicken from fridge and thread onto skewers. Cook on a barbecue or in a grill pan for 12-15 minutes, turning to cook on all sides. Set aside to rest.
  3. For the fattoush salad, place lettuce, tomato, cucumber, onion, radishes, parsley and mint in a large bowl. Toss. Top with cut pita.
  4. To make the dressing, whisk sumac, lemon juice, garlic, salt, pepper and olive oil in a bowl. Pour over the top of the salad to dress.
  5. Serve chicken kebab warm, with fattoush salad on the side.