Ingredients
14 total- 4 baking potatoes, cut into 2cm-thick chips or wedges
- 2 tbsp of olive oil, plus a drizzle
- 4 skinless chicken breasts, cut into bite-sized chunks
- 1 heaped tbsp of cumin seeds
- 1 tsp of paprika
- 1 lemon, zested and juiced, plus 1 cut into wedges, to serve
- 1 cucumber, deseeded, cut into 2cm chunks
- 1 red pepper, cut into 2cm chunks
- 300 g of radishes, trimmed and quartered
- 1 little gem lettuce, roughly shredded
- 20 g of chives, finely chopped
- 150 g of natural yoghurt
- 1 garlic clove, crushed or grated
- 2 tbsp of extra virgin olive oil
Method
5 stepsStep 1
Preheat the oven to 200°C/180°C fan/gas 6. Put the chips on a large baking tray, add 1-2 tbsp olive oil and toss to coat. Spread out in a single layer, season and bake for 40-45 mins, turning once, until golden.
Step 2
Meanwhile, put the chicken, cumin, paprika, lemon zest and a pinch of salt in a bowl with a drizzle of oil; toss to coat. Cover and set aside. (You could prep this up to 24 hrs in advance; cover and chill.)
Step 3
Toss the cucumber, red pepper, radishes and lettuce together; in a separate bowl, make the dressing by mixing together the lemon juice, chives, yoghurt, garlic and extra virgin olive oil. Set aside.
Step 4
When the chips have about 10 mins cooking time left, thread the chicken onto 4-8 skewers and heat a griddle or frying pan over a high heat. Once smoking, turn the heat down slightly. Cook the chicken for 5-6 mins, turning occasionally, until cooked through and lightly charred.
Step 5
Dress the salad, then serve with the kebabs, chips and lemon wedges.