Chicken and prawn skewers on greek salad
- July 2007
1 large skinless chicken breast, cut into 8 pieces
8 large, raw peeled prawns
3 tbsp olive oil
1/2 teaspoon dried oregano
300g fresh (or frozen and thawed) broad beans
Handful of fresh mint leaves, chopped
100g feta, crumbled
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.
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