- Servings: 4
Light and tasty, this kebab recipe will give you a taste of summer even if it isn’t quite warm enough to get the barbie out. The salsa works well with all kinds of chargrilled or barbecued meat.
- 2 sprigs of fresh rosemary
- 4 x 125g chicken breasts, preferably higher welfare, skin off
- Zest of 1 orange
- Olive oil
- Sea salt and freshly ground black pepper
- 2 large handfuls of rocket or baby spinach
- A handful of fresh mint leaves
- Juice of ½ a lemon
- Extra virgin olive oil
- 4 pitta breads or flatbreads
- For The Smoky Barbecue Salsa:
- 2 red onions
- 2 large handfuls of cherry tomatoes
- A small handful of fresh parsley leaves
- 1 teaspoon olive oil
- 2 tablespoons honey
- 1 teaspoon smoked paprika
- 1 teaspoon Dijon or English mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoons brown sugar
- ½ teaspoon chilli powder
- Chopping board
- Measuring spoons
- Microplane or grater
- Large spoon
- Cling film
- 4 skewers
- Griddle pan or barbecue
- Salad spinner or colander
Pick and chop the rosemary leaves.
2. Chop the chicken breasts into 2.5cm cubes and put in a bowl along with the chopped rosemary, finely grated orange zest and 2 tablespoons olive oil. Toss everything together then cover with cling film and leave to marinate in the refrigerator for at least half an hour.
3.) When the chicken pieces are ready to cook, thread them on to 4 skewers. Season the finished kebabs with sea salt and freshly ground pepper.
4. Using a griddle pan or barbecue, grill the kebabs for 3 to 4 minutes on each side until they’re nicely charred and cooked through. Check the centre of the biggest chunk of chicken to make sure.
5. Wash and dry the rocket, or spinach you are using and place in a bowl with the mint leaves. Squeeze over the lemon juice, a good drizzle of extra virgin olive oil and season.
6. Serve the skewers in the middle of the table with a pile of warmed pitta breads or flatbreads, the peppery salad and a bowl of home-made smoky barbecue salsa (see below) to spoon over.
For The Smoky Barbecue Salsa:
7. Peel and slice the onions. Roughly chop the cherry tomatoes and finely chop the parsley leaves.
8. Heat a saucepan and add a splash of olive oil. Add the onions and fry on a medium heat for around 10 minutes, or until sweet and soft.
9. Add all of the other salsa ingredients except the tomatoes and parsley. Allow the sauce to cool slightly then stir in the cherry tomatoes and parsley leaves. Serve warm or cold with any kind of chargrilled or barbecued meat.
All of Jamie’s Food Revolution Day recipes have been written keeping the key nutrients in mind. We’ve nutritionally analysed each recipe to make sure they’re in check for calories, saturated fat and salt, to help you prepare quick, nutritious meals made with fresh ingredients. We have sorted the recipes according to different occasions, but feel free to pick and choose a selection of dishes for whatever event you have in mind, whether it is an everyday family meal or a feast for a party. Fruit and vegetables should be part of meals and snacks, and desserts are no exception. We have provided a selection of dessert recipes using different varieties of fruit, with the odd treat recipe like the summer berry pavlova thrown in, which is ok to have once in a while.
Jamie’s Top Tips
- Skewers are a great way to cook tender, quick-cooking meats and seafood such as chicken breasts, prawns or pork tenderloin – just make sure all the pieces on the skewer are more or less the same size and not too crowded so everything has a chance to cook evenly.
- Kebabs are really versatile things to cook – if using wooden skewers, soak them in plenty of water before threading the food onto them – this will stop them from burning during cooking. If you’re using a griddle pan make sure you cut the skewers to fit the pan before you start.
- Have a go at trying out different combinations of meat and veg. Things like mushrooms, onions, chillies, courgettes and peppers all work really well.