Ingredients
6 tbsp FAGE Total 0%
½ 25g bunch mint, leaves only
½ 25g bunch flat leaf parsley, leaves only
2 cloves garlic, crushed
500g skinless, boneless chicken thighs, cut into 3cm chunks
24 small cherry tomatoes
2 tsp sunflower oil
1 large onion, finely chopped
2 x 400g cans butterbeans, drained
1 tbsp wholegrain mustard
Broccoli or green beans, steamed, to serve
20cm skewers, soaked if using wooden
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Steps
- Finely chop half the mint and parsley and place in a large bowl with the garlic and chicken. Mix well, season with lots of freshly ground black pepper and set aside for 20 mins. Thread loosely onto skewers, adding three tomatoes to each, to make 8 evenly filled kebabs.
- Heat a large non-stick griddle pan or preheat a grill or barbecue to medium-high. Add skewers and cook for 10-12 mins, turning often until cooked through.
- Meanwhile, heat oil in a saucepan, add onion, cover with a lid and cook for 5-6 mins until soft and golden. Add beans, cover with the lid and heat through for 3-4 mins until very hot. Roughly chop remaining herbs. Crush beans with a potato masher until well broken, add herbs, mustard and yoghurt, season well and mix. Serve with the Skewers and green vegetables.
