Homemade chicken kebabs

3 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 5 3 rating(s)
Homemade chicken kebab

Remoulade is a bit like coleslaw and made with celeriac and yoghurt

15 minutes

Serves 4

Sarah Drabble

Recipe by: Sarah Drabble | Nutritionist

Finding it hard to know what to do with celeriac? This delicious crunchy vegetable is great in a remoulade – an alternative to coleslaw

Sarah Drabble

Recipe by: Sarah Drabble | Nutritionist

Finding it hard to know what to do with celeriac? This delicious crunchy vegetable is great in a remoulade – an alternative to coleslaw

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

CALORIES: 320

FAT: 2.9g

5 A DAY: 1

SALT: 1.3g

SUGAR: 4.3g

Method

  1. In a large bowl, mix together the yoghurt, mustard and lemon juice.
  2. 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.
  3. Lightly toast the pitta breads and cut open along one side – be careful as steam may be released.
  4. Into each pitta bread, add a quarter of the remoulade, shredded chicken and watercress. Serve immediately.

This remoulade is delicious as part of a salad accompanying any grilled meat or fish. If you make extra, it’ll keep in the fridge for 24 hours.

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