Grilled Chicken Kebabs with Rocket & Zucchini Salad
1 Shallot, finely sliced
Zest of 1 Lemon
Juice of 1 Lemon
1 tbsp Capers, finely chopped
1 tbsp Flat Leaf Parsley
2 tsp White Wine Vinegar
1/4 cup Olive Oil
Salt & Pepper, to taste
Dried Chilli, to taste
Ingredients (Meat & Salad):
10 Mick's Meat Barn Italiano Chicken Kebabs
Salt & Pepper
1/2 Pack Fresh Rocket
1/2 Punnet Cherry Tomatoes. halved
1 Zucchini, peeled into ribbons with a vegetable peeler
Step One - In a bowl whisk together the shallots, lemon zest, lemon juice, capers, parsley and vinegar. Gradually add the olive oil. Season with salt & pepper.
Step Two - Over a medium heat warm a splash of olive oil. Add the Italiano chicken kebabs and cook for 2-3 minutes each side or until cooked through.
Step Three - Gently toss together the rocket, halved cherry tomatoes, ribbon zucchini, vinegrette (to coat) and olive oil. Season with salt & pepper.
Step Four - Serve the salad between the bowls, top with the chicken (removed from the skewers) and serve.