Harissa Chicken Kebabs with Lemon Courgettes
Ingredients
450 g of greek yoghurt
2 tbsp of harissa paste
2 garlic clove, finely grated
4 tbsp of olive oil, plus extra to drizzle
1 lemon, juiced and zested
4 chicken breasts (600g), cut into thin strips about 1-2cm wide
4 pitta breads
0.25 small red cabbage, finely chopped
4 salad onions, finely chopped
4 medium courgettes, peeled into ribbons with a knife or mandoline
2 tbsp of dill, chopped
4 servings
Calories~713 kcal
Protein~55 g
Carbs~53 g
Fat~31 g
Fiber~6 g
Sugar~10 g
Total recipe
Calories~2,850 kcal
Protein~220 g
Carbs~210 g
Fat~125 g
Fiber~25 g
Sugar~40 g
Method
Step 1
In a large bowl, combine 250g yoghurt, harissa, garlic, 2 tbsp olive oil and ½ lemon juice. Season generously, then add the chicken strips. Toss to coat, then transfer to the fridge to marinate for at least 1 hr.
Step 2
Preheat the oven to 200°C/180°C fan/gas 6. For the courgette, arrange the ribbons on 2 baking trays lined with baking paper. Drizzle with 2 tbsp oil, sprinkle with the lemon zest and season well. Bake for 5-10 mins, until softened and crisp at the edges.
Step 3
Heat a griddle pan over a medium-high heat with a drizzle of oil. Add the chicken strips in batches and cook for 3 mins on each side, or until cooked through.
Step 4
Meanwhile, combine all the dill, 200g yoghurt, ½ lemon juice and garlic in a small bowl and season to taste; mix well. (You can make this in advance and chill until needed.)
Step 5
Warm the pittas in the toaster or oven and slice open lengthways. Spread with the yoghurt, then stuff with the harissa chicken, courgette ribbons, red cabbage and salad onions, and tuck in.
