These chicken kebabs on a bed of wild rocket topped with celeriac remoulade, pineapple and chilli salsa on a flatbread are both delicious and portable. I've got you sorted!
Prep Time: 45mins to 1hour, preferably prep everything the night before but it's not necessary.
Serves: 2
Cook Time: 40mins |
Heat level: Mild
Skill level: 2-3 – The methods are simple, but there are 4 separate recipes to bring together here.
Ingredients
Kebab:
Method
1: Clean and pat dry your chicken with some kitchen roll and place in a bowl along with the spice mix, coriander and yoghurt, mix well, cover with clingfilm and set aside in the fridge for to marinate for as long as possible.
Now prep your Celeriac remoulade and pineapple salsa.
Celeriac remoulade
2: Place celeriac in a bowl and cover with approximately 100ml cold water, add the lemon juice and agitate well to prevent browning.
3: Mix all of the dressing ingredients together in a bowl, and season with salt and pepper to taste.
4: Drain and place the celeriac in the dressing, mix and set aside to soften up for 30 minutes before serving.
Pineapple Salsa
5: In a bowl or serving dish mix all the ingredients together and set aside in the fridge.
400g cubed chicken breast
11⁄2 tbsp tikka spice mix
2 tbsp natural or Greek yoghurt
A handful of fresh chopped coriander, save half for the salsa.
1 tsp Nigella seeds
(You will also need a pack of wild rocket and flatbreads, wooden or metal skewers for presentation).
Celeriac Remoulade Ingredients:
650g celeriac, peeled and cut into thin matchsticks. I recommend a food processor for ease
100ml cold water
1 lemon, juice only
Dressing Ingredients:
1⁄2 tbsp whole grain mustard
1⁄2 tbsp Dijon mustard
1⁄2 lemon, juice only
Pinch of sugar
Salt and freshly ground black pepper
Pineapple Salsa
Pineapple and chilli salsa Ingredients:
1 Sweet Pineapple, skinned, chopped and diced
1⁄2 of the Chopped Coriander
1 tbsp mild crispy chilli oil
1 tsp sesame oil
1 tsp mirin
1 tsp ponzu
