Chicken and haloumi skewers
Fresh lemon rind
1 tsp, finely grated
1 tsp, 4 sprigs, leaves picked
Fresh red chilli
1 whole, deseeded, finely chopped
Skinless chicken breast
320 g, cut into 3cm pieces
180 g, cut into cubes
1 medium, cut into chunks
1 medium, cut into 1cm slices
99% fat-free, plain or natural yoghurt, unsweetened
2 cup(s), (60g), baby leaves
- Soak 4 wooden skewers in a shallow dish of cold water for at least 10 minutes. Set aside.
- Whisk rind, juice, oil, thyme and chilli in a large bowl. Season with salt and pepper. Add chicken, haloumi, capsicum and zucchini and toss to combine. Cover and chill for 2 hours.
- Heat a chargrill or barbecue on high. Thread marinated ingredients onto skewers. Cook for 10 minutes, turning halfway through, or until chicken is lightly charred and cooked through.
- Combine yoghurt and harissa in a small bowl. Serve skewers drizzled with harissa yoghurt and rocket.