Chicken Sesame Kebabs
Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
115 g/4 oz skinless, boneless chicken breast, cut into thin strips, or chicken stir-fry strips 3 tbsp lemon juice 11/2 tbsp soy sauce 1 tsp clear honey 175 g/6 oz assorted salad leaves 1 red onion, thinly sliced 1 large carrot, peeled and grated 1 chicory head (optional) bunch of radishes, trimmed, washed and sliced 1 tbsp sesame seeds 3 tbsp low fat natural yogurt.
1 Thread the chicken onto 8 presoaked wooden skewers. 2 Mix 2 tablespoons of lemon juice, 1 tablespoon of soy sauce and the honey together in a small bowl. Brush the mixture over the chicken and leave to marinate for at least 15 minutes. 3 Preheat the grill to high and line the grill rack with foil. Arrange the salad leaves on a large serving platter and top with the sliced onion and grated carrot. Divide the chicory into separate leaves, if using, and place around the edge of the platter. Scatter over the radishes. 4 Cook the chicken kebabs under the grill for 8-10 minutes or until the chicken is thoroughly cooked. Remove from the grill and sprinkle with the sesame seeds. 5 Mix the yogurt, the remaining lemon juice and soy sauce together in a small bowl and drizzle over the salad. Serve 2 kebabs per portion.
calories per 2 kebabs 94