Chicken and Vegetable Skewers with Dipping Sauces

• 600 gboneless, skinless chicken thighs, cut into 3cm chunks
• 2courgettes, cut into 2cm rounds
• 2red peppers, deseeded and cut into 3cm pieces
• 3 tbspolive oil
• 1 tspsmoked paprika
• 1 tspgarlic granules
• 1 tspdried oregano
• 150 gGreek yoghurt
• 1garlic clove, finely grated
• ½lemon, juice only
• 10 gfresh mint leaves, finely chopped
• 100 mltomato ketchup
• 100 mlsweet chilli sauce (optional; skip for younger kids) (optional)
• Fine salt and black pepper
• 4warm flatbreads (optional)
• 2little gem lettuces, leaves separated (optional)
• 3ripe tomatoes, sliced (optional)
• 15 gfresh flat-leaf parsley, roughly torn (optional)
• 1lemon, cut into wedges (optional)
• 1pinch flaky sea salt (optional)

Method

1. 1Soak 12 wooden skewers in cold water for at least 15 minutes; bone dry skewers scorch and snap under a hot grill.
2. 2In a large bowl, stir the olive oil with the smoked paprika, garlic granules and dried oregano, then warm the bowl briefly over the kettle steam or rest it somewhere warm for a minute.
3. 3Pat the chicken chunks dry with kitchen paper. Season the chicken generously with salt and pepper, then tip it into the spiced oil along with the courgette rounds and red pepper pieces. Toss until every piece is glossy and stained red with paprika.
4. 4Thread the chicken and vegetables alternately onto the soaked skewers, dividing equally between all 12. Don't pack them tight against each other; leave a hair of space between pieces so the heat can get in and char the edges rather than steam them.
5. 5Preheat your grill to high and line a baking tray with foil. Lay the skewers out in a single layer with room between them; crowd the tray and they'll sweat instead of char.
6. 6Grill for 18–22 minutes, turning halfway, until the chicken is deeply golden with blackened edges and the juices run clear when you pierce the thickest piece. The peppers should be blistered and the courgettes branded with grill marks.
7. 7While the skewers cook, make the minted yoghurt. Stir the grated garlic into the Greek yoghurt with the lemon juice and chopped mint; the raw garlic mellows in the acid while it sits, so do this first and let it rest. Taste and season; it should be sharp, herby, and properly salted.
8. 8Spoon the yoghurt into a small bowl, and put the ketchup alongside, with sweet chilli sauce only if using.
9. 9Slide the skewers onto a large board with the optional warm flatbreads, little gem leaves and sliced tomatoes if using. Add the optional parsley, flaky salt and lemon wedges if using for everyone to squeeze over as they build their own.

Per serving

kcal

396

protein

36g

fibre

4.2g

carbs

19.7g

fat

19.1g