Lemon Chicken Skewers, Herb Potatoes and Apple Slaw

These skewers are light and tender. Serve with a contrasting shredded fennel, cabbage & apple slaw and new potatoes with parsley, mint and chives


2 Chicken Breasts, cut into bite-sized pieces

For the Marinade

50 ml Natural Yoghurt
Zest and Juice of 1 Lemon
3 Garlic Cloves, peeled and crushed
2 Tbsp finely chopped Tarragon Leaves

For the Herbed Potatoes

300 g New Potatoes
1 Tbsp Rapeseed Oil
1 Tbsp finely chopped Parsley Leaves
1 Tbsp finely chopped Mint Leaves
1 Tbsp snipped Chives

For the Apple Coleslaw

100 ml Creme Fraiche
1 Tbsp Wholegrain Mustard
Juice of 1 Lemon
100 g Fennel, trimmed and grated roughly
100 g small White Cabbage, cored and shredded finely
2 Carrots, peeled and grated roughly
1 Green Apple, grated


Soak 4 Skewers in water for 10 minutes
Heat the Grill to high and place a non-stick baking tray beneath it
In a large bowl mix the marinade ingredients
Add the Chicken turning to ensure it is thoroughly coated
Cover and set aside
Put the Potatoes in a large pan of boiling water and cook until a fork can easil pierce them - about 12-15 minutes
Meanwhile mix the Oil and Herbs in a bowl
While the Potatoes are cooking make the dressing for the Coleslaw.
Mix together the Creme Fraiche, Mustard and Lemon Juice in a large bowl
Add all of the Vegetables and Apple. Stir well
Drain the Potatoes and return them to the pan
Pour the Herb mixture over them, stir gently, cover to keep warm and set aside
Divide the Chicken between the 4 Skewers
Place on the hot baking tray, spooning over any excess marinade on to the Chicken
Place tray under the Grill and cook for 8-10 minutes, turning the skewers every 2 minutes to ensure even cooking. (Cut open a piece of Chicken to confirm it has been cooked to your taste)
Serve with the Potatoes and Coleslaw.