Lemon Chicken Kebabs with Basil Pesto Yoghurt Dressing

It is another sunny weekend in Cape Town.  This morning after some freshly beetroot juice and a boiled egg on low GI toast with sliced tomato, basil and asparagus, Doug and I had a great hike from Rhodes Memorial up to the Block House.

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When you get to the Block House you have such an awesome view of Cape Town from Constantia all the way to Lions Head.  Such a great way to start a Saturday morning.

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To match our super healthy Saturday, todays recipe is a super healthy dinner.  These chicken kebabs are zingy, with a touch of spice from the cayenne pepper with loads of crunchy vegetables.

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 The basil pesto yoghurt dressing brings it all together with its crisp freshness. They are also fun to make and are perfect for a braai or a weekday dinner.  I had the left overs for lunch the next day and the kebabs tasted just as good cold!  Just serve them with a baked potato and a side salad and you have a perfect meal!

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Lemon Chicken Kebabs with Basil Pesto Yoghurt Dressing

Makes 8 kebabs

  • 2 chicken fillets
  • 4 courgettes, sliced (about 1cm)
  • 1 pepper/capsicum (I used half a green pepper and half a yellow pepper for variety of colour), 2cm chunks
  • 1/4 red onion, 1-2cm chunks
  • Olive oil
  • Salt and pepper
  • 8 wooden skewers, soak for at least 2 hours so they don’t burn

Marinade

  • juice of 1 lemon
  • 1 clove of garlic, crushed
  • 1/2 tsp of paprika
  • 1/2 tsp of cayenne pepper

Basil Pesto Yoghurt Dressing

  • 15 basil
  • 2 Tbsp toasted pine nuts
  • 1 clove garlic, crushed
  • 1/2 Tbsp olive oil
  • 1/2 lemon, juiced
  • 1/2 cup plain yoghurt
  1. Cut the chicken into 2-2.5cm cubes
  2. Add to a bowl with the marinade ingredients and season
  3. Cover and place in the fridge and marinade for 15 – 30 minutes
  4. To make the kebabs, spike the chicken alternating with the vegetables onto the skewers until full, leaving a bit of space at the bottom and the top
  5. Drizzle with a bit of olive oil and cook on the braai, frying pan or griddle pan until cooked
  6. Serve with the basil pesto yoghurt dressing (add a baked potato and some salad for a fill meal)

To make the dressing:

  1. Add all the ingredients, expect the yoghurt to a food processor and blend
  2. Put into a bowl, add the yoghurt and season

Nutritional Info per kebab with the dressing

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