Neapolitan cupcakes
These easy chocolate chip, vanilla and pale pink buttercream cupcakes mimic Neapolitan ice cream and are perfect for a little treat at a picnic
Chicken skewers with tzatziki
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
Ingredients
- 4 skinless chicken breasts
- 1 lemon
- 2 tsp oregano
- 1 garlic clove
- 1 small yellow pepper
- 1 small red pepper
- wholemeal tortilla wraps, to serve
- baby spinach leaves, to serve
- few sprigs flat-leaf parsley, to serve
For the tzatziki
- ½ cucumber
- ¼ garlic clove
- 4 tbsp Greek yogurt
- 1 tbsp extra virgin olive oil
You will need
- eight bamboo skewers
Method
- STEP 1
Soak eight bamboo skewers in water. Using sharp kitchen scissors, chop the chicken into small pieces. Pop into a plastic box with a lid. Pare strips of lemon zest from the lemon using a vegetable peeler, then juice the lemon as well. Add both the peel and the juice to the chicken in the box along with the oregano and the garlic, crushed in. Season generously, mix and put in the fridge for 15 mins with the lid on. Deseed and chop the peppers into similar-sized pieces to those of the chicken.
- STEP 2
Heat a griddle pan to high while you get the chicken out. Discard the lemon zest and thread the chicken onto the skewers, alternating every few bits of chicken with a piece of red pepper followed by a piece of yellow pepper. Griddle for 10 mins, turning halfway.
- STEP 3
While the skewers are cooking, make the tzatziki. Get a box grater and a bowl. Cut the cucumber into long lengths, discarding the watery seedy core. Grate into the bowl, then grate the ¼ garlic clove. Season generously and stir in the Greek yogurt. Drizzle with a little extra virgin olive oil.
- STEP 4
Serve the skewers hot off the griddle with the dip, or take the chicken and peppers off the skewers, leave to cool and pack into wholemeal wraps spread with a little tzatziki and rolled up with baby spinach and a few picked leaves of parsley.
