CHICKEN KEBAB BOX
RECIPE CREATED FOR LILYDALE FREE RANGE CHICKEN
Makes: 4
Prep time: 15 mins
Cooking time: 40 mins
WHAT'S IN IT?
2 medium sweet (golden) potatoes, peeled and cut into wedges
1 tbs olive oil
Sea salt, to taste
6 x Lilydale chicken thigh fillets, boneless, skinless[HQ1]
1 1/2 tbs Moroccan spice mix* or Ras El Hanout
Sea salt, to taste
1 tbs rice bran oil
3 cups cooked cous cous, as per packet instructions
1/4 cup mint, finely chopped
1/4 cup coriander, finely chopped
1/2 cup parsley, finely chopped
Zest, one lemon
2 tbs extra virgin olive oil
Sea salt, to taste
1 cup good quality store bought hummus
1 cup mixed olives
2 Lebanese cucumber, halved, seeds removed and sliced
1 cup Greek / natural yoghurt
1 Lemon, cut in wedges, garnish
Extra virgin olive oil, to dress
PUTTING IT ALL TOGETHER:
1. Preheat oven to 180C. Toss sweet potato in a little olive oil and a good helping of sea salt. Once oven is to temperature place on oven tray and roast for 40-45 mins or until sweet potato is golden and caramelised.
2. In a large bowl coat the chicken thigh with oil and spice mix ensuring there is an even coating. Cover and refrigerate until cooking*.
3. Heat a griddle pan or BBQ to a high heat. Add a little oil to the chicken and rub all over to ensure even coating. Place chicken on griddle or BBQ and cook turning for 10-12mins or until cooked through.
4. Prepare the cous cous by combining cous cous, herbs, lemon zest, olive oil and sea salt to taste.
5. Bring together your lunch pack with each of the different elements, sweet potato, chicken, cous cous, hummus and serve with cucumber, yoghurt, olives, lemon wedge and olive oil.
Recipe Notes and Tips:
* There are some great spice mixes out there, try Hoyts Moroccan Spice Mix or Herbies Ras El Hanout – or even better, make your own! Think of cumin, coriander, paprika, chili, black lime!
* You can cook the chicken right away once you have added the spices, or you can allow to marinade for a couple of hours or overnight.
