Lemon and Parsley Chicken Skewers

cook 10 mins
  • 300 g (10 oz) skinless chicken breast fillets, cut into chunks
  • finely grated rind and juice of 1 lemon
  • 2 tablespoons olive oil
  • 3 tablespoons finely chopped parsley
  • salt and pepper
  • rocket and tomato salad
  • warm pitta breads
  • 211 g (7 oz) tub tzatziki
  • Place the chicken in a non-metallic bowl with the lemon rind and juice and the oil and toss well to coat. Stir in the parsley and season well.
  • Thread the chicken on to 4 small metal skewers and cook under a preheated hot grill for 6–7 minutes until golden and cooked through, turning once. Serve with a simple rocket and tomato salad, warm pitta breads and spoonfuls of tzatziki.
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