Recipe

Chicken Kebabs with Marinated Courgettes

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Chicken Kebabs with Marinated Courgettes

A Springtime smooth, lemony cream salad with ricotta and yoghurt served with minted marinated courgette and aubergine and pan-seared chicken skewers.




Ingredients to serve 2

  • 4 x Chicken Skewers
  • 1 x Aubergine - cut into chunks
  • 4 x Courgette - cut into chunks
  • 40g x Pecan Nuts - crushed
  • 5g x Mint - leaves pulled from stem
  • 1 clove x Garlic - chopped
  • 20g x Xylitol
  • ¼ tsp x Chilli Flakes - use at your own discretion
  • 30ml x White Wine Vinegar
  • ½ x Lemon - zest, then half for juicing
  • 80g x Ricotta
  • 40ml x Plain Yoghurt
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 8 x Chicken Skewers
  • 2 x Aubergine - cut into chunks
  • 8 x Courgette - cut into chunks
  • 80g x Pecan Nuts - crushed
  • 10g x Mint - leaves pulled from stem
  • 2 cloves x Garlic - chopped
  • 40g x Xylitol
  • ½ tsp x Chilli Flakes - use at your own discretion
  • 60ml x White Wine Vinegar
  • 1 x Lemon - zest, then half for juicing
  • 160g x Ricotta
  • 80ml x Plain Yoghurt
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Whisk together your chopped garlic, white wine vinegar, chilli flakes, and xylitol in a medium mixing bowl with double the amount of olive oil and a seasoning of salt and pepper to form a dressing reserve for later. Mix together your ricotta, plain yoghurt with your lemon zest and a squeeze of lemon juice, taste, and season with salt and pepper.

Washing Instruction

Wash your hands, aubergine, lemon and courgettes well. Rinse your mint thoroughly and drain on paper towel.

Gino's Tip

Toss raw aubergine and courgette with salt and let it sit for at least ten minutes (and up to 30) to draw out some liquid, and then pat dry with paper towels. This also seasons it from the inside out, concentrating the flavor.

Step 1 - Marinated Courgette and Aubergine

Season your courgette and aubergine chunks well in a large mixing bowl with salt only then transfer to a colander with a bowl underneath and let it stand for about 15 minutes. Once done pat dry with a kitchen towel. Now heat a large frying pan over med-high heat, preferably a heavy-based skillet if you have one, and as your pan comes to heat, toast your pecan nuts, once they are done, transfer them to your chopping board for use later. Give your pan a quick wipe and place back on the stove once your pan is hot but not smoking, add a drizzling of olive oil and fry your aubergine and courgette, in batches, for 6-8 minutes until well charred and tender. Drain on paper towel, transfer to a bowl, and gently mix through your dressing. Once done chop your mint and mix it through along with your toasted pecan nuts to finish. Taste and season if need be.

Step 2 - Seared Chicken Skewers

Season your chicken skewers with salt and pepper. Give your large frying pan a quick clean and place it back on the stove over a med-high heat, once your pan is hot, fry your chicken skewers for 2-3 minutes on each side until completely cooked through. Your chicken skewers usually have about 2-3 flat surfaces which are our reference to "sides"

To Serve

Divide your marinated courgette and aubergine amongst your servings top with dollops of ricotta and yoghurt and serve with your seared chicken skewers.