These are fab for a barbie, we had them at the beach yesterday for Fathers Day although my Dad won’t eat them cause they’re a ‘bit weird’ for his taste; he stuck with a hot dog, no sauce 🙄
Everything is made in advance so all you’ve got to do is grill the chicken skewers then stuff them in a wrap with a tangy feta sauce and a chopped salad with fennel seed dukkah for a bit of crunchy spice. Perfect outdoor hand-held fodder.
300g chicken thigh or breast fillet
100g plain yoghurt
1/2 clove garlic, crushed
Juice of 1 lemon
4 large soft wraps
For the salad:
1 cos lettuce
2 inch piece cucumber
1 small shallot
8 cherry tomatoes
2tbsp chopped fresh mint and parsley
For the dukkah:
2tbsp fennel seeds
1tsp coriander seeds
2tbsp sesame seeds
1/2 tsp ground cumin
1tsp sea salt flakes
Cut the chicken into 1inch pieces and thread onto 4 skewers, drizzle with oil and season with salt and pepper. Set aside until ready to grill.
Mash the feta with a fork and mix with the yoghurt, mayo, crushed garlic and 1tbsp of the lemon juice til smooth. Season to taste and set aside.
To make the dukkah toast the fennel and coriander seeds for a couple of minutes in a dry frying pan until they release their aroma then tip into a mortar and bash with a pestle until coarsely ground. In the same pan toast the sesame seeds carefully until lightly golden then tip into the mortar with the spices, add the ground cumin, salt and a grinding of black pepper and give everything a good mix.
To make the salad, shred the lettuce, cut the avocado into small chunks and finely dice the cucumber, radish, shallot and tomatoes. Toss together with the herbs, 2tbsp of the dukkah mix, the rest of the lemon juice, and a good glug of olive oil. Taste and season.
Heat a grill, bbq or frying pan and cook the skewers over a medium heat for 8-10 minutes turning frequently until a golden crust has formed and the chicken is cooked through.
Spread each wrap with a spoonful of feta sauce, a handful of salad, and the chicken from a skewer before wrapping up and digging in.