Lemon Chicken Skewers & New Potatoes

Level: Easy
Serves: 2
Cook for: 20 minutes
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
  1. 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.

  2. 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.

  3. 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.

  4. 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. 

  5. Serve the kebabs with the new potatoes.

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