Mediterranean chicken skewers with pomegranate and mint yoghurt
0
Points®
Total time: 2 hr 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Skinless chicken breast
500 g, cut into 3cm pieces
Dried oregano
½ tsp
Ground paprika
½ tsp
Garlic
3 clove(s), cloves, crushed
Dried mint
¾ tsp
Red onion
1 medium, cut into wedges
Red capsicum
1 medium, cut into 3cm pieces
Zucchini
1 medium, cut into rounds
99% fat-free, plain Greek yoghurt, unsweetened
½ cup(s), (120g)
Lemon juice
2 tbs
Iceberg lettuce
8 leaf, leaves
Fresh mint
1 cup(s)
Fresh flat-leaf parsley
1 cup(s)
Pomegranate
⅓ cup(s), (60g), seeds only
Instructions
1
Combine chicken, oregano, paprika, two-thirds of the garlic and ½ tsp dried mint in a bowl. Season with salt and pepper. Cover and place in fridge for 2 hours.
2
Thread chicken, onion, capsicum and zucchini, alternately, onto wooden skewers (see note).
3
Preheat a chargrill or barbecue over medium-high heat. Cook skewers for 4–5 minutes each side or until chicken and vegetables are cooked through.
4
Meanwhile, combine yoghurt, juice, 2 teaspoons water, remaining garlic and dried mint in a bowl.
5
Top lettuce leaves with skewers and sprinkle with fresh mint, parsley and pomegranate. Drizzle with mint yoghurt to serve.
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