Marinated Chicken Skewers, Summer Salad, Lemon and Feta Dressing - Chef Recipe by Alastair McLeod

Ingredients

3 cloves garlic, minced
3 tsp white wine vinegar
1/2 lemon juice, juiced
1 Tbs extra virgin olive oil
3 Tbs Greek yoghurt
1 Tbs dried oregano
Sea salt and freshly milled pepper
1 kg diced chicken thigh (skinless and boneless)

Summer salad:

150 g sugar snaps, trimmed
150 g green beans, trimmed and coarsely chopped
1 bunch asparagus, trimmed and sliced into 5 cm lengths
150 g frozen peas
2 Lebanese cucumbers, coarsely chopped
1 baby cos lettuce, coarsely chopped
Assorted soft herbs

Lemon and feta dressing:

50mL extra-virgin olive oil
50mL lemon oil
1 lemon, juiced
1 Tbs sherry vinegar
1 garlic clove, finely grated
Sea salt and freshly milled pepper
100 g feta, crumbled

Method

Chicken skewers:

Mix everything except the chicken in a bowl.

Add the chicken, mix well then marinate for a few hours. Remove chicken from marinade then thread onto wooden skewers and grill over medium-high heat for 2-3 minutes on each side until cooked through well caramelised. Rest for 5 minutes before serving.

Summer salad:

Blanch sugar snap peas, beans, asparagus and peas in salted boiling water until bright green and just tender. Drain, refresh in iced water, then drain well and toss in a bowl with cucumber, lettuce & herbs. Store in an airtight container until required.

To serve, toss greens with feta dressing in a serving bowl.

Lemon and feta dressing:

Place oil, lemon, vinegar and garlic in a screw top jar to combine, season to taste, add feta and refrigerate until needed.

Credits: Alastair McLeod

Photo Credits: Alastair McLeod