If you’re planning a healthy BBQ, you have to try this chicken shashlik salad recipe. Even if you don’t mind whether your BBQ is healthy or not, you’re still going to love this skewered chicken teamed with vegetables and a spiced tomato sauce, served up with some crispy salad and fluffy flatbread.
Ingredients (Serves 4)
4 chicken breasts cut into bitesize pieces
8 small shallots, peeled and halved (or quartered if they are large)
2tbsp olive oil
4tsp honey
1tsp cumin
2 garlic cloves crushed
1 butterhead lettuce, shredded
1 avocado
¼ cucumber
12 cherry tomatoes
½ lemon
4 flatbreads or large wraps
Method
Put the chicken pieces and shallots into a bowl and drizzle with half the oil, honey, cumin and garlic. Toss well and leave to marinate for 20 minutes.
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.
Make the dressing by combining the lemon juice with the remaining oil and season.
Thread the meat and shallots onto eight kebab sticks and when the BBQ is ready to use, cook them for 10-15 minutes turning frequently.
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 two kebabs. Give the kebabs and extra squeeze of lemon juice and serve.
Note: If it’s not barbeque weather the kebabs can be cooked in a griddle or frying pan or grilled.
Recipe courtesy of Salad Days – makemoreofsalad.com
