Lemon & Ginger Chicken Kebabs with Zesty Lemon Potato Salad
Let's go al fresco! These easy, crowd-pleasing lemon and ginger chicken kebabs and lemon potato salad are perfect for outdoor entertaining.
Ingredients
- 500g baby white potatoes
- 4 large chicken thigh fillets
- 2 tsp Ginger Cold Blended Paste
- 1 1/2 tbs Zesty Lemon Cold Blended Paste
- 1/3 cup extra virgin olive oil
- 1/2 bunch radish, thinly sliced
- 120g mixed salad leaves
Method
- Heat potatoes according to packet instructions. Set aside.
- Cut each chicken thigh crossways into 4 pieces. Place in a bowl. Add ginger paste, 1 tbs lemon paste and 2 tbs oil. Toss to coat. Using 2 metal skewers, side by side, thread 4 pieces chicken onto skewers. Repeat with remaining chicken to make 4 skewers.
- Heat a greased chargrill pan or barbecue grill on medium heat. Cook kebabs for 5 minutes each side or until cooked through. Transfer to a plate. Cover and rest for 5 minutes.
- Combine remaining lemon paste and oil in a small jug. Season. Halve potatoes and place in a large bowl with radish and salad leaves. Toss to combine. Serve kebabs with salad and drizzled with dressing.
