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Chicken Kebabs with Flageolet Bean Dip

Serves 4 Preparation time 15 minutes Cooking time 15 minutes

600g chicken breast or thighs 100g feta cheese 200g tinned flageolet beans 25g fresh mint 2 tbsp lemon juice 1 garlic clove 125g mixed salad 4 pita breads 2 tsp cumin 2 tsp coriander 2 tsp turmeric 2 tsp paprika 1 tbsp honey 2 tbsp olive oil 8 wooden skewers


  • Preheat the oven to 180C and soak the wooden skewers in water until ready to use.

  • Make the marinade for the chicken. In a large bowl mix together the turmeric, coriander, cumin, paprika, 1 tbsp of honey, 2 tbsp of olive oil, 1 tsp of salt and 2 crushed garlic cloves, set aside. Cut the chicken into approx 2.5cm cubes then add them to the marinade, mix together so they are well coated and leave for 15 minutes.

  • While the chicken is marinating make the dip. Rinse the flageolet beans and put them in a bowl, add 1 crushed garlic clove, 2 tbsp of lemon juice, 100g of feta chopped in pieces, 2 tbsp of water, 1 tbsp of olive oil and 2 tbsp of chopped mint. Blend the ingredients together in a food processor or with a hand blender. Set aside until ready to use.

  • In a large bowl add the mixed salad, cut the cucumber into bite size chunks and add. To make the dressing mix 2 tbsp of olive oil with 1 tbsp of lemon juice, season to taste. Set aside until ready to serve.

  • Thread the chicken onto the skewers. In a large non stick frying pan heat 1 tbsp of olive oil and fry the kebabs until browned then transfer them to an oven tray and put them in the oven for 10 minutes or until cooked through.

  • Brush the pita bread with olive oil on both sides. Cut them into diagonal slices approx 3 cm wide. Lay them on a baking tray and bake for 5 minutes.

  • When the kebabs are ready mix the dressing into the salad. Serve the kebabs with the salad, pita bread and bean dip to the side.

This is a delicious recipe which also works really well for a picnic or as a sandwich or wrap filling.


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