Name: Chicken kebabs with celery and olive salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 lemon; 650 gram chicken thigh fillets, cut into 3cm cubes; 2 teaspoon dried oregano; 2 tablespoon extra virgin olive oil; 1 celery heart, thinly sliced, leaves reserved; 1 cup (160g) kalamata olives, pitted, halved; 1/4 cup roughly chopped parsley; 4 pita bread rounds, to serve

Ingredients

1 lemon

650 gram chicken thigh fillets, cut into 3cm cubes

2 teaspoon dried oregano

2 tablespoon extra virgin olive oil

1 celery heart, thinly sliced, leaves reserved

1 cup (160g) kalamata olives, pitted, halved

1/4 cup roughly chopped parsley

4 pita bread rounds, to serve

Method

1.Finely grate rind of lemon over a bowl. Add chicken, oregano and half of oil. Season with sea salt and pepper and toss to coat.

2.With a sharp knife, remove skin and pith from lemon. Hold over a bowl to catch juices and cut along each side of membranes, until segments come away. Remove segments and squeeze any extra juice from lemon membranes. Finely chop segments.

3.Combine lemon segments with sliced celery and leaves, olives, parsley and remaining olive oil in a bowl. Season to taste and toss gently.

4.Preheat barbecue on medium-high. Thread chicken onto small skewers. Cook for 6-8 minutes, turning, until browned and cooked through. Drizzle with lemon juice and remove from heat.

5.Place skewers and salad on pita bread to serve.

Women's Weekly Food