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Chicken & garlic bread kebabs
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Total Time:
30 minutes
Succulent chicken kebabs on garlic toast.
Ingredients:
  • 2 sprigs of fresh rosemary
  • 2 cloves of garlic
  • extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • cayenne pepper
  • 2 x 120 g skinless free-range chicken breasts
  • 2 thick slices of wholemeal bread
  • 8 fresh bay leaves
  • 2 blood oranges (use regular oranges if out of season)
  • 100 g baby spinach
  • 1 lemon
  • 1 tablespoon balsamic vinegar
  • 20 g feta cheese
Instructions:
  • First, remove the rosemary leaves and crush them in a mortar and pestle along with a pinch of sea salt. Add in the peeled and crushed garlic, and mix in 1 tablespoon of oil, vinegar, and a generous pinch of cayenne. Cut the chicken and bread into 2cm pieces, then toss them in a bowl with the marinade until coated evenly. Skewer the chicken, bread, and bay leaves onto four short skewers, using rosemary stalks or wooden/metal skewers. Make sure the skewers fit in a non-stick frying pan. Heat the pan on medium-high, add the skewers, and cook each side for 4 to 5 minutes until golden and cooked through. For extra crispiness, place a lid and weight on the chicken while cooking. In the meantime, prepare the blood oranges by removing the ends, peeling, and slicing into rounds. Toss spinach with lemon juice and oil, then arrange on plates with blood oranges, drizzle balsamic dressing over them. Top with kebabs, crumble feta on top, and serve with lemon wedges.

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