Lemony Chicken Kebabs

Name: Lemony Chicken Kebabs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 serving(s)
Ingredients: 4 boneless skinless chicken breasts; 1 lemon; 5 tablespoons olive oil; 1/2 teaspoon fresh thyme leave; 2 cloves garlic, finely chopped; salt & freshly ground black pepper; 10 cm cucumbers, cut into half moons; 8 cherry tomatoes, halved; 1 head leafy lettuce, shredded (not iceberg); 8 leaves mint, shredded; 1 cup arugula; 1/2 tablespoon balsamic vinegar; 2 slices sourdough bread or 2 slices other hearty bread, thick

Submitted by Sackville

"A cheery and healthy summer meal."

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Ready In:: 35mins
Ingredients:: 13
Serves:: 2

ingredients

4 boneless skinless chicken breasts
1 lemon
5 tablespoons olive oil
¹⁄₂ teaspoon fresh thyme leave
2 cloves garlic, finely chopped
salt & freshly ground black pepper
10 cm cucumbers, cut into half moons
8 cherry tomatoes, halved
1 head leafy lettuce, shredded (not iceberg)
8 leaves mint, shredded
1 cup arugula
¹⁄₂ tablespoon balsamic vinegar
2 slices sourdough bread or 2 slices other hearty bread, thick

directions

Slice the chicken into chunks about an inch big, large enough to put on a skewer.
Place in a shallow bowl and squeeze over the juice from half the lemon along with half the olive oil, thyme leaves and half the garlic.
Mix everything together and leave to marinate for at least 10 minutes and up to an hour.
Meanwhile, make the salad by putting the cucumber, tomatoes, lettuce and mint in a salad bowl.
Make the vinaigrette in a small bowl by mixing the remaining garlic, olive oil, lemon juice and balsamic vinegar together.
Don't pour it over the salad yet.
Now, heat up a griddle or frying pan over a medium-high heat for a few minutes.
At the same time, thread the chicken on to four metal skewers.
When the griddle is hot, lay out the skewers and cook for a couple minutes per side.
Any longer and it will be dry.
Turn when a thin crust has formed.
Set the cooked chicken aside.
Finally, dunk the bread in the chicken marinade and place on the griddle.
Cook until nicely toasted on both sides.
Lay the toast on two plates.
Top with the skewers and pile on the salad, including the rocket.
Give the vinaigrette a final whisk and spoon it over the top.
Serve immediately.

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RECIPE SUBMITTED BY

Sackville

London

This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">

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