Get the kids in the kitchen to prepare this easy BBQ chicken recipe, then assemble together with creamy guacamole on tortilla wraps
- 2 limes, plus wedges to serve
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp olive oil
- 2 garlic cloves, crushed or finely grated
- 4 chicken breasts
- 3 mixed coloured peppers
- 1 red onion
- 2 ripe avocados
- 1 lime
- 6 cherry tomatoes, halved
- warmed tortillas, chopped coriander, soured cream or yogurt, plus chilli sauce for the grown-ups, to serve
MethodIn a large bowl, juice both the limes. Add the oregano, spices, olive oil and garlic, and mix together. Dice the chicken, then get your child to stir it through the marinade, and set aside.
- 150g pot low-fat natural yogurt
- 2 tbsp hot curry paste
- 4 boneless, skinless chicken breasts, cubed
- 250g pack cherry tomatoes
- 4 wholemeal chapatis, warmed, to serve
- ½ cucumber, halved lengthways, deseeded and sliced
- 1 red onion, thinly sliced
- handful chopped coriander leaves
- juice 1 lemon
- 50g pack lamb's lettuce or pea shoots
- Put 8 wooden skewers in a bowl of water to soak. Mix the yogurt and curry paste together in a bowl, then add the chicken (if you have time, marinate for an hr or so). In a large bowl, toss together the cucumber, red onion, coriander and lemon juice. Chill until ready to serve.
- Shake off any excess marinade, then thread the chicken pieces and cherry tomatoes onto the pre-soaked skewers. Cook under a medium grill for 15-20 mins, turning from time to time, until cooked through and nicely browned.
- Stir the lettuce or pea shoots into the salad, then divide between 4 plates. Top each serving with 2 chicken tikka skewers and serve with the warm chapatis.
- 2 garlic cloves, peeled finely
- grated zest and juice of 1 lemon
- 2 tbsp Kashmiri spice mix, or good-quality curry powder
- 1 dried bird's-eye chilli, seeded and crushed, or a pinch of chilli flakes
- 3 tbsp olive oil
- 12 chicken thighs, bone in, skin on
- 2 large bunches each rosemary and thyme
- 2 branches fresh bay leaves
- Make the marinade. Smash the garlic with a little salt using a pestle and mortar. Add the lemon zest and juice, the spice mix, chilli, oil and a good grinding of black pepper. Mix to a paste. This can be done in a mini food processor.
- Toss the chicken in the marinade and set aside while you light the barbecue. When the barbecue’s hot, lay the bunches of herbs on the grid and put the chicken, skin side up, on top. Close the lid, if your barbecue has one, and cook the chicken on the smouldering herbs for about 10 minutes until the meat starts to colour. Turn the chicken and continue to cook for a further 20-30 minutes, turning as necessary, until it is slightly charred from the burnt herbs and cooked through to the bone.
- 150ml 0% fat Greek yogurt
- 2 tbsp masala paste
- handful of coriander leaves, chopped, plus extra leaves to serve
- juice 1 lime, pinch of zest, plus wedges to serve
- 4 skinless, boneless chicken breasts, each cut into 6 chunks
- wholemeal chapatis, to serve
- 250g pack cherry tomatoes, hulled or quartered
- 1 red onion, finely chopped
- 1 cucumber, cut into chunks
- In a large bowl mix the yogurt, paste, half the chopped coriander, half the lime juice and all the the zest. Tip in the chicken, stir to coat and leave in the fridge to marinate for 30 mins if you have time.
- Thread the chicken onto 8 skewers and cook in batches on a hot griddle pan, frying pan or barbecue for about 10-12 mins, turning until cooked though.
- Meanwhile, mix the salad ingredients with the remaining lime juice and coriander in a bowl and season. Sprinkle with extra coriander and serve alongside the skewers with warmed wholemeal chapatis.