Yogurt Marinated Chicken Kebabs with Green Kefir Sauce and Seasonal Slaw
- Spring
- Family Meals
This makes a great family mid-week meal and is perfect to pack up in a lunchbox for the next day.
Ingredients
Chicken Kebabs:
4 chicken breasts diced into 3cm chunks
juice of 1/2 a lemon
1 tsp smoked paprika
salt and pepper
Green Kefir Sauce:
100ml of Yeo Valley Organic Natural Drinking Kefir or Yeo Valley Organic Natural Kefir
a large handful of fresh basil
1 garlic clove
1 tbsp of apple cider vinegar
1 tsp of honey
2 spring onions, roughly chopped
20g of parmesan
Seasonal Slaw:
1/2 cucumber
2 carrots
1 fennel bulb
squeeze of lemon juice
1 tsp of dijon mustard
salt and pepper
Method
1. Mix the marinade ingredients together in a bowl before adding and fully coating the chicken pieces. Set aside in the fridge for at least an hour but ideally leave overnight to get the maximum flavour.
2. When ready to cook, preheat your oven to 200°C. Thread the marinated chicken onto skewers and roast for 10 minutes, then turn and cook for another 10 minutes until charred slightly and cooked through.
3. While the chicken roasts, prepare the green kefir sauce by simply blending all ingredients until smooth.
4. For the seasonal slaw, use a peeler or grater to create ribbons of carrot and cucumber. Finely slice the fennel, then gently fold all vegetables together with yogurt, fresh lemon juice, dijon mustard, and seasonings.
5. Serve the chicken skewers alongside the crisp slaw and a bed of rice, finishing with a generous drizzle of the green kefir sauce.
The green kefir sauce can be stored in the fridge for up to 3 days, and is great to jazz up lunches throughout the week.
In this recipe...
Natural Yogurt
10
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