Cooking on the barbecue is part of the fun during the warm months, plus it cuts down on dishes. Here, a simple marinade adds a full-on hit of flavour to these kebabs, which I’ve served in flatbreads. Enjoy these on lazy weekends or when you want to take those great summer flavours to work; these will have your colleagues looking on with envy.
PERI PERI CHICKEN SKEWERS & FLATBREADS RECIPE
Makes 8
500g chicken breasts, cubed
1 courgette, sliced
1/2 red onion, cut into pieces
4 flatbreads
2 cups shredded lettuce
To serve combine
1/2 cup yoghurt with 1/4 cup peri peri sauce
Coriander leaves to garnish
Marinade
1/2 cup peri peri sauce
2 cloves garlic
1 tsp dried oregano
1 tsp lemon zest
1/2 tsp salt
- For the marinade, in a bowl combine the peri peri sauce, garlic, oregano, zest and salt. Mix through the chicken.
- Thread chicken, courgette and red onion alternately onto the skewers.
- Preheat a barbecue to a medium heat. Cook the skewers for 4 minutes each side or until cooked through.
- Warm the flatbreads through. Serve the skewers on the bread with shredded lettuce and coriander leaves to garnish. Add a dollop of sauce.
