Holly and Phil cook John Torode's chicken skewers
Skewers out, because it’s time for a duel! As the sun continues to shine on us, John Torode is challenging Phillip and Holly to go head to head and cook along with him as he makes lemon and thyme chicken skewers with a tomato and watercress Salad.
Whose dish will come out on top?!
Chicken skewers with lemon, thyme and garlic
Serves: Makes about 12 little skewers
4 cloves of garlic, grated
4 sprigs of fresh oregano or thyme, chopped
1 tsp salt
1 tsp fresh ground black pepper
Zest of a lemon
50 mls olive oil
4 chicken breasts or thighs, skin off
12 skewers (soaked in cold water and cut so they fit on your griddle or grill)
Juice of half a lemon
For the yoghurt dressing
Juice of half lemon
1 clove garlic, grated
Pinch ground cumin and ground coriander
Chopped herbs of your choice, I like mint.
Chopped red chilli
Make a paste from the grated garlic, the herbs, the salt and pepper, lemon zest and olive oil
Cut the chicken in long thin strips about the size of a small, little finger (they need to be thin enough to cook in five minutes)
Place all the meat into the oil and garlic mix. Leave to marinate for 20 minutes
Take the skewers and thread the meat on (probably three strips per skewer) - make up all 12 skewers
Cook either on a griddle pan or on a barbecue - place over the coals and turn every three minutes, rotating at least a few times so that all the meat is well coloured and cooked all the way through
To make the grilled halloumi, slice the halloumi and place on the grill at the same time as the chicken turning a few times so the halloumi is golden
For the simple yoghurt dressing mix the yoghurt with the lemon juice, garlic, spices, herbs and chilli and mix well. Serve with the skewers.
Tomato and watercress salad
2 ripe tomatoes
Salt and a little vinegar
Small bunch of washed watercress
For the dressing:
10ml Dijon mustard
100ml olive oil
100ml vegetable oil
50ml vinegar (red, white or tarragon is nice)
Salt and pepper
You will also need a glass jar with a lid
Slice the tomatoes and arrange in a wheel shape. Sprinkle with salt and vinegar.
Place all the dressing ingredients in a jar and shake, it will last for weeks in the fridge