Chicken Kebab with Salad, Croutons and Yoghurt Dressing


Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

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For the Marinade/Sauce

  • 100 ml (approx. 3 fl oz/½ cup) yoghurt
  • 2 tbsp lemon juice
  • 1 garlic clove, crushed
  • 2 tbsp parsley, finely chopped
  • 50 ml ( fl oz/¼ cup) olive oil
  • freshly ground pepper and salt

And also

  • 3 chicken legs or 4 chicken thighs, boneless
  • 2 little gem (romaine) lettuces
  • ½ baguette
  • 75 ml ( fl oz/ cup) olive oil


Make a marinade/sauce by combining all the ingredients. Cut the chicken meat into equal chunks. Stir in half of the sauce. Place in the refrigerator to marinate for approx. 3 hours. Carefully trim away the bottom of the little gem lettuces and quarter. Bring a pan with water to a boil. Add a pinch of salt and briefly blanch the lettuce. Cut half a baguette in equal 2 cm (approx. 1 inch) cubes. Season the olive oil with salt and pepper and add the bread. Thread the chicken, bread and lettuce alternatively on the skewers. Grill them on medium heat on the barbecue or grill pan until done. Serve with the remaining yoghurt dressing. Tasty with a crispy salad sprinkled with parmesan cheese.