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Lemon Chicken Skewers with Zucchini and Mint

Recipe by Jo Feehan - Second Helping

Fresh seasonal zucchini ribbons nestled between moist lemony grilled chicken. Our work here is done.

  • 1 chicken breast
  • 2 small-medium zucchini
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons extra virgin olive oil
  • Zest of 1 lemon
  • I clove garlic, crushed
  • Salt
  • Pepper
  • 6 large mint leaves finely sliced
  1. Cut the chicken into 1.5cm dice, season with salt and pepper then place in a bowl with oil, garlic, lemon zest and mint.
  2. Leave to marinade for 30 minutes.
  3. Whilst you’re waiting for the chicken use a vegetable peeler or mandolin slicer to make long thin strips of zucchini.
  4. Build your skewers alternating between chicken and zucchini. For the zucchini ribbons, fold them back and forwards to make a concertina the same width as your chicken pieces.
  5. Cook on a griddle pan or barbeque over a high heat for 8-10 minutes turning so that each side cooks evenly.
  6. Squeeze fresh lemon juice over the top and serve.

Makes 10 small skewers

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