IN SEASON
CHICKEN SHASHLIK SALAD
Whether you’re barbecuing or grilling, this Greek-inspired dish is a real crowd pleaser. Tasty succulent chicken pieces with fresh butterhead lettuce, ripe tomatoes and avocado, this dish will transport you to the Mediterranean.
4 chicken breasts, cut into bite sized chunks
8 small shallots, peeled and halved (or quartered if they are large) 2 tbsp olive oil 4 tsp honey 1 tsp cumin 2 garlic cloves, crushed 1 butterhead lettuce, shredded 1 avocado A quarter of a cucumber 12 cherry tomatoes Half a lemon 4 flatbreads or large wraps
1 Put the chicken chunks and shallots into a bowl and drizzle with half the oil, honey, cumin and garlic. Toss well and leave to marinate for 20 minutes.
2 Meanwhile, if you’re using wooden kebab sticks soak them in water and light the BBQ. Shred the lettuce, slice the avocado and cucumber and halve the tomatoes.
3 Make the dressing by combining the lemon juice with the remaining oil and season.
4 Thread the meat and shallots onto 8 kebab sticks and when the BBQ is ready to use, cook them for 10-15 minutes turning frequently.
5 When the chicken is almost cooked, heat the flatbreads on both sides on the BBQ. To serve, toss the salad in the dressing then pile on top of the flatbreads and top with 2 kebabs. Give the kebabs an extra squeeze of lemon juice and serve.
NOTE If it’s not barbecue weather the kebabs can be cooked in a griddle or frying pan or grilled.
www.makemoreofsalad.com
serves 4
FOODLOVERMAGAZINE.COM | 35
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