Home > Recipes > Chicken breast > Chicken and prawn skewers on greek salad

Chicken and prawn skewers on greek salad

Published: 30 Jun 07
Updated: 12 Mar 25

This light, fresh recipe uses large juicy prawns – tastes great and makes the perfect summer meal for outdoors.

Easy
July 2007

Test kitchen approved

for 2 people
Ready in 30 minutes

This light, fresh recipe uses large juicy prawns – tastes great and makes the perfect summer meal for outdoors.

Gluten-free

Save recipe

Save

Save recipe Print

Rate

Ingredients

1 large skinless chicken breast, cut into 8 pieces
8 large, raw peeled prawns
3 tbsp olive oil
1 lemon
1/2 teaspoon dried oregano
300g fresh (or frozen and thawed) broad beans
Handful of fresh mint leaves, chopped
100g feta, crumbled

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

1. Put the chicken in a bowl and toss with the prawns, 1 tablespoon olive oil, the zest and juice of 1/2 lemon and the dried oregano. Season and set aside for 10 minutes.
2. Meanwhile, cook the broad beans in salted water for 3-4 minutes, until just tender. Drain, refresh in cold water, drain again and slip out of their skins. Put into a bowl and toss with the mint, feta and 2 tablespoons olive oil. Season with freshly ground black pepper and set aside.
3. Thread the chicken and prawns onto 4 skewers. Cook on a hot griddle pan for 5-6 minutes, turning halfway, until charred and cooked through. Divide between plates, along with the bean salad. Serve with the remaining lemon, cut into wedges.