It’s summer, it’s healthy, it’s tasty, what more could you ask for? Sticky chicken kebabs that work just as well on the barbecue, or in the oven, served with an easy quinoa salad dotted with bright colours.
Playlist to accompany your cooking
Oh the glorious noughties (and possibly late nineties). I still remember all the words to ‘Let Me Blow Ya Mind’ which I would belt out quite happily as a jolly Gwen Stefani-loving 14-year-old. This playlist is a collaborative effort which came about after several beers and some serious reminiscing. Get those plasters stuck on your face, and crack out your best ‘Sean-a-Paul’ impression.
Ingredients – serves two
For the chicken kebabs
2 large chicken breasts – cut into chunks
2 tbsp honey
2 tbsp sweet chilli sauce
1 red chilli – finely chopped
1.5 limes – juice and zest
1 thumb size piece of ginger – finely chopped
Mix all the marinade ingredients together and leave the chicken for around an hour, or overnight if you have the patience.
Pop your chicken onto kebab sticks, and cook for three to four minutes on each side on a grill pan, or a barbecue if you can. Or pop into the oven at 180 degrees for around 15 minutes. Check it’s cooked!
For the quinoa salad
1 cup quinoa
8 cherry tomatoes – halved
6 spring onions – finely chopped
1/3 cucumber – finely diced
A small bunch of coriander – finely chopped
Wash your quinoa thoroughly before cooking so you remove all the bitter bits.
Boil two cups of water, add your quinoa, cover, and simmer for around 15 minutes.
Fluff up with a fork before serving, and stirring through your veggies.
Serve your kebab on top of the quinoa salad, and eat with a green salad.