Lemony Chicken Kebabs

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 4 boneless skinless chicken breasts
• 1 lemon
• 5 tablespoons olive oil
• 1/2 teaspoon fresh thyme leave
• 2 cloves garlic, finely chopped
• salt & freshly ground black pepper
• 10 cm cucumbers, cut into half moons
• 8 cherry tomatoes, halved
• 1 head leafy lettuce, shredded (not iceberg)
• 8 leaves mint, shredded
• 1 cup arugula
• 1/2 tablespoon balsamic vinegar
• 2 slices sourdough bread or 2 slices other hearty bread, thick

Recipe

• 1 slice the chicken into chunks about an inch big, large enough to put on a skewer.
• 2 place in a shallow bowl and squeeze over the juice from half the lemon along with half the olive oil, thyme leaves and half the garlic.
• 3 mix everything together and leave to marinate for at least 10 minutes and up to an hour.
• 4 meanwhile, make the salad by putting the cucumber, tomatoes, lettuce and mint in a salad bowl.
• 5 make the vinaigrette in a small bowl by mixing the remaining garlic, olive oil, lemon juice and balsamic vinegar together.
• 6 don't pour it over the salad yet.
• 7 now, heat up a griddle or frying pan over a medium-high heat for a few minutes.
• 8 at the same time, thread the chicken on to four metal skewers.
• 9 when the griddle is hot, lay out the skewers and cook for a couple minutes per side.
• 10 any longer and it will be dry.
• 11 turn when a thin crust has formed.
• 12 set the cooked chicken aside.
• 13 finally, dunk the bread in the chicken marinade and place on the griddle.
• 14 cook until nicely toasted on both sides.
• 15 lay the toast on two plates.
• 16 top with the skewers and pile on the salad, including the rocket.
• 17 give the vinaigrette a final whisk and spoon it over the top.
• 18 serve immediately.