Spiced Yoghurt Grilled Chicken Skewers
These spiced chicken skewers are completely delicious in a lunchbox served hot or cold. They would also be fantastic as part of a portable picnic spread or to cook on a disposable barbecue at the beach.
250g Greek yoghurt 1 garlic clove, crushed 2 tbsp chopped fresh coriander 2 tbsp chopped fresh flat-leaf parsley 1 tsp paprika 1 tsp ground cumin 1 tsp finely grated lemon rind good pinch of cayenne pepper 6 skinless, boneless chicken thighs, trimmed and quartered rapeseed oil, for brushing sea salt and freshly ground black pepper flatbreads, to serve lamb’s lettuce, to serve shop-bought hummus or roasted red pepper hummus , to serve tomato and mint salad, to serve Place the yoghurt, garlic, coriander, parsley, paprika, cumin, lemon rind and cayenne pepper in a bowl and mix to combine.
Add the chicken pieces and stir until coated. Season with salt and pepper, then set aside for at least 10 minutes, or up to 24 hours covered with clingfilm in the fridge is perfect. Heat a griddle pan. Thread 3 pieces of chicken onto a 10cm (4in) wooden bamboo skewer – you’ll make 8 in total. Brush the griddle pan with the oil and cook the chicken skewers for 5–6 minutes on each side, until cooked through and lightly charred. Wrap the chicken skewers in tin foil and put in lunchboxes with separately wrapped flatbreads.
Put in small pots of lettuce, hummus and a tomato and mint salad, if liked. To serve, arrange the flatbread on a plate with the chicken skewers and lettuce. Place the tomato and mint salad to the side with the pot of hummus. Roasted red pepper hummus: 1 large red pepper rapeseed oil 1 mild red chilli 400g (14oz) can chickpeas, drained and rinsed 2 garlic cloves, crushed 100ml (3 ½fl oz) tahini (sesame seed paste) juice of 1 lemon good pinch of ground cumin sea salt and freshly ground black pepper Preheat the oven to 200°C (400°F/gas mark 6).
To make the hummus, place the red pepper in a baking tin and drizzle with a little oil. Roast for 15 minutes, then add the chilli, drizzle over a little more oil and continue to cook for another 15–20 minutes, until the vegetables are completely tender and nicely charred. Transfer to a polythene bag and leave to cool completely (this will help to steam the skins off). When cool enough to handle, peel the red pepper and chilli and then cut in half and remove the cores. Roughly chop the remaining flesh. Place the red pepper and chilli flesh in a food processor.
Add the chickpeas, garlic, tahini, lemon juice, cumin and 4 tablespoons of water. Whizz to a creamy purée. Add more garlic, lemon juice, cumin or salt and pepper to taste. Turn out into a bowl. Prawn and Avocado Wrap This is an updated version of the classic prawn mayonnaise sandwich, which is still one of the most popular shop-bought sandwiches.
To change the filling, try using leftover roasted vegetables with feta or roast beef with a smear of onion marmalade and plenty of rocket. Experiment by trying the wide variety of different types of flatbreads available too. Serves 4 100g (4oz) mayonnaise 1 tbsp sweet chilli sauce 1 tbsp shredded fresh basil ½ lemon, pips removed 1 large, ripe Hass avocado 4 large deli wraps or soft flour tortillas 50g (2oz) wild rocket 200g (7oz) large cooked, peeled prawns sea salt and freshly ground black pepper Place the mayonnaise in a bowl and add the chilli sauce, basil and a good squeeze of the lemon juice.
Season to taste and mix until well combined. Cut the avocado in half and remove the stone, then cut into slices and place in a bowl. Drizzle in a squeeze of the lemon juice to prevent it from discolouring. Heat a heavy-based frying pan. Heat each deli wrap or soft flour tortilla for 30 seconds on the frying pan, turning once. Spread the flavoured mayonnaise all over each of the heated wraps or tortillas and stack the rocket, avocado slices and prawns down the centre. Season to taste and roll up to enclose the filling.
To serve, cut each one on the diagonal and arrange on plates or wrap in greaseproof paper to pack for lunchboxes. Variations Egg Mayonnaise with Pistachio Chop 4 hard-boiled eggs and combine in a bowl with 3 tablespoons of sour cream, 2 tablespoons of chopped pistachio nuts, 1 teaspoon of Dijon mustard, 12 ripped fresh basil leaves and season with salt and a pinch of paprika. Use to fill wraps or warmed pitta breads with plenty of fresh watercress.
Smoked Salmon and Cream Cheese Mix a 200g (7oz) tub of cream cheese with 2 tablespoons of chopped fresh dill, 1 teaspoon of lemon juice and plenty of black pepper. Spread this mixture over 4 wraps and top with a layer of smoked salmon (you’ll need about 350g (12oz) in total). Roll up like a Swiss roll to make a spiral look. Trim the ends, then wrap really tightly in clingfilm, twisting the ends tightly to enclose. Place in the fridge until you are ready to use. You can make these up to 1 day ahead.
To serve, take a really sharp knife and cut on the diagonal to get a nice shape, then arrange on a plate with some wild rocket leaves. Parma Ham, Rocket and Goat’s Cheese Mix 200g (7oz) of soft goat’s cheese (curd) with plenty of black pepper. Spread this mixture over 4 wraps and scatter over 50g (2oz) of rocket, reserving a little to garnish. Top with a layer of thinly sliced Parma ham (about 175g (6oz) should be plenty) and roll up like a Swiss roll to make a spiral look.
Trim the ends, then wrap really tightly in clingfilm, twisting the ends tightly to enclose. Place in the fridge until you are ready to use. You can make these up to 1 day ahead. To serve, take a really sharp knife and cut on the diagonal to get a nice shape, then arrange on a plate to serve.