One of my most favoured recipes this summer was my chicken Souvlaki. I thought I would recreate a smoky, autumnal version this time including Albert Bartlett mouth watering Original Rooster potatoes. Their crispy exterior and fluffy texture mean they make the perfect golden fries and let's be honest, there isn’t a better combination to this dish than potatoes. This recipe is fresh, full of flavour, super colourful and the perfect healthy lunch idea.
Serves 2
Ingredients
2-3 chicken breasts, diced
1 tsp smoked paprika
1 tbsp mixed herbs
2 garlic cloves, minced
Juice of a lemon
1/4 tsp red pepper flakes
Smoky fries
3 medium Original Rooster potatoes, sliced into fries
Drizzle of olive oil
Pinch of sea salt
1 tsp smoked paprika
1 tsp mixed herbs
1 tsp garlic powder
Garlic Sauce
3 tbsp 1 tbsp fresh parsley, finely chopped
1 garlic clove, minced
Squeeze of half a lemon juice
2 naans, handful of cherry tomatoes, sliced cucumber, shredded lettuce, fresh parsley for serving
Method
1) In a large bowl, combine the diced chicken, olive oil, paprika, dried mixed herbs, garlic, lemon zest, lemon juice, crushed red peppers and a pinch of sea salt.
2) Set aside to marinade for 15 minutes (You can leave this to marinade longer in the fridge overnight).
3) To make the fries, preheat the oven to 180 degrees Fan/ 200 degrees C / Gas Mark 5. 4) Slice the potatoes and part-boil for 6-8 minutes until they are slightly soft.
5) Drain the potatoes and add them evenly to a baking tray and coat in a drizzle of olive oil, smoked paprika, mixed herbs, garlic powder and a pinch of sea salt.
6) Divide the chicken between 2 skewers and place onto the same baking tray.
7) Cook in the oven for 25-30 minutes until the chicken is cooked through and the fries are golden brown and crispy.
8) For the garlic sauce, add the yoghurt, garlic, parsley, lemon juice to a small bowl, mix and set aside.
9) To serve top the naan with the chicken, fries, sliced lettuce, cherry tomatoes and fresh parsley. Serve with a drizzle of the garlic sauce
*This recipe is in paid-partnership with Albert Bartlett Potatoes*
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