Summer calls for swanning around in next-to-nothings, sultry sounds and sipping on colourful cocktails. It also calls for skewered food. Can you hear it? Skeeeeeeeeeeeeee-weeeeeeeeeeeeeeers. Okay maybe that's just me.These skewers will have you calling out for more though. Even if you aren't swanning around in next-to-nothings. And let me just say, apricots are a very under appreciated fruit. Especially when it comes to skewers. They add a delightful tang to the other ingredients. Try them skewered and wrapped in bacon - it is truly divine.
Oregano Chicken Skewers
Inspired by The Culinary Sherpas
500g skinless boneless chicken breasts
juice from 1 lemon (approx 2 tbsp)
1 tsp dried oregano
1 tsp minced garlic
1 tsp salt
4 tbsp plain lowfat yoghurt
8 largeish button mushrooms
4 apricots, pitted and halved
1 tbsp olive oil
1. Cut chicken into bite-sized cubes, then marinate in a mixture of the lemon juice, oregano, garlic, salt and yoghurt. Leave to soak up the flavours for an hour.
2. Thread the chicken, mushrooms and apricots onto skewers and place on a baking tray.
3. Bake at 180C for 20 - 25 minutes until chicken is cooked but still tender.
Nutritional info (per serving): Calories 205.8, Total fat 5.5 g, Saturated fat 1.1 g, Polyunsaturated fat 0.7 g, Monounsaturated fat 3.0 g, Cholesterol 73.4 mg, Sodium 675.4 mg, Potassium 577.0 mg, Total carbohydrate 7.3 g, Dietary fiber 1.3 g, Sugars 5.2 g, Protein 31.4 g
Good source of: Niacin 78.2 %, Vitamin B6 38.6 %, Phosphorus 30.8 %, Selenium 37.3 %, Riboflavin 18.5 %