Details:
Level: Easy
Serves: 2
Cook for: 20 minutes
Ingredients:
For the chicken & marinade:
2 Chicken fillets
50ml natural yoghurt
1/2 lemon, juice and zest
1 garlic clove, crushed
1 tablespoon tarragon
For the new potatoes:
300g new potatoes
1 tablespoon rapeseed oil
1/2 tablespoon chopped parsley
1/2 tablespoon chopped mint
1/2 tablespoon chives
Method:
-
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 for 12 mins. Meanwhile, mix the oil and herbs in a small bowl.
-
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 minutes, turning the skewers every 2 minutes or so to ensure even cooking.
- Serve the kebabs with the new potatoes.
