Homemade chicken kebabs
Remoulade is a bit like coleslaw and made with celeriac and yoghurt
- 15 minutes
- Serves 4
- 1 of 5 a day
- Kcal320
- Fat2.9g
- Salt1.3g
- Sugar4.3g
Recipe by: Sarah Drabble
| Nutritionist
Ingredients
- 3 tablespoons fat-free Greek-style yoghurt
- 2 teaspoons Dijon mustard
- ½ lemon, juice only
- ½ small celeriac
- 4 wholemeal pitta breads
- 2 skinless chicken breasts, cooked and shredded
- 100g watercress
Method
- In a large bowl, mix together the yoghurt, mustard and lemon juice.
- Peel and coarsely grate the celeriac; and stir into the yoghurt mixture until it is all coated. Season with freshly ground black pepper if desired.
- Lightly toast the pitta breads and cut open along one side – be careful as steam may be released.
- Into each pitta bread, add a quarter of the remoulade, shredded chicken and watercress. Serve immediately.
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