- Gluten-free
- High-protein
- Lower-carbohydrate
Ingredients
Serves: 4
- 400g chicken breast or thigh
- 4 tbsp plain natural or Greek yoghurt
- 1 lemon, juiced
- 2 tbsp extra virgin olive oil
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 2 garlic cloves, finely diced or minced
- 1 courgette, sliced into thick rounds
- 1 red onion, roughly chopped
- 1 red pepper, roughly chopped
- 1 yellow pepper, roughly chopped
- 1 small handful fresh parsley, finely chopped
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Method
Step 1
Dice the chicken breast and place in a sandwich bag.
Step 2
Mix together the greek yoghurt, lemon juice, 1 tbsp of the oil, oregano, rosemary, and garlic in a bowl. Season with salt and pepper.
Step 3
Pour the marinade into the sandwich bag, seal the bag and mix well by massaging with your hands.
Step 4
Place in the fridge for at least 30mins, or until you’re ready to cook.
Step 5
Meanwhile, soak 8 bamboo skewers in water.
Step 6
Preheat your grill or BBQ to medium-high heat.
Step 7
Skewer the chicken, peppers, onion and courgette onto the skewers, alternating as you go.
Step 8
Grill the skewers for 8-10mins, or until the chicken is cooked through.
Step 9
Serve sprinkled with the parsley and a large side salad. We love to serve this recipe with a greek salad.
