You can use thighs or breasts for these spiced yoghurt grilled chicken skewers. This is a great marinade and works well for a barbecue. Rapeseed oil is very versatile – we use Wicklow Rapeseed Oil and really like it. You could serve these with pitta breads, wheaten bread or in a wrap.
The prawn and avocado wrap is a bit like the classic prawn mayonnaise sandwich, which is always popular. It is a nice picnic recipe. You can have all ready to assemble at the last minute. We buy our prawns and crab from Mullaghmore. It is not cheap but well worth it. You could also use this recipe with smoked salmon, smoked trout or a roasted chicken and it will be delicious.
Spiced yoghurt grilled
Spiced yoghurt grilled chicken flatbreads. \ Janine Kennedy
250g Greek yoghurt
1 garlic clove, crushed
2 tbsp chopped fresh coriander
2 tbsp chopped fresh flat-leaf parsley
1 tsp paprika
1 tsp ground cumin
1 tsp finely grated lemon rind
Good pinch of cayenne pepper
6 skinless, boneless chicken thighs, trimmed and quartered
Rapeseed oil, for brushing
Sea salt and freshly ground black pepper
Hummus or roasted red pepper hummus (can be shop-bought)
Tomato and mint salad1 Place the yoghurt, garlic, coriander, parsley, paprika, cumin, lemon rind and cayenne pepper in a bowl and mix to combine. Add the chicken pieces and stir until coated. Season with salt and pepper, then set aside for at least 10 minutes or up to 24 hours covered with clingfilm in the fridge.2 Heat a griddle pan. Thread three pieces of chicken on to a 10cm (4in) wooden bamboo skewer – you’ll make eight in total. Brush the griddle pan with the oil and cook the chicken skewers for five to six minutes on each side until cooked through and lightly charred.3 Wrap the chicken skewers in tin foil and put in lunch boxes with separately wrapped flatbreads.4 Put in small pots of lettuce, hummus and a tomato and mint salad, if liked.5 To serve, arrange the flatbread on a plate with the chicken skewers and lettuce. Place the tomato and mint salad to the side with the pot of hummus.
Prawn and avocado wrap
Make four wraps
100g (4oz) mayonnaise
1 tbsp sweet chilli sauce
1 tbsp shredded fresh basil
½ lemon, pips removed
1 large, ripe avocado
4 large deli wraps or soft flour tortillas
50g (2oz) wild rocket
200g (7oz) large cooked, peeled prawns
Sea salt and freshly ground black pepper1 Place the mayonnaise in a bowl and add the chilli sauce, basil and a good squeeze of the lemon juice. Season to taste and mix until well combined.2 Cut the avocado in half and remove the stone, then cut into slices and place in a bowl. Drizzle in a squeeze of the lemon juice to prevent it from discolouring. 3 Heat a heavy-based frying pan and heat each deli wrap or soft flour tortilla for 30 seconds on the frying pan, turning once.4 Spread the flavoured mayonnaise all over each of the heated wraps or tortillas and stack the rocket, avocado slices and prawns down the centre. Season to taste and roll up to enclose the filling.5 To serve, cut each one on the diagonal and arrange on plates or wrap in greaseproof paper to pack for lunch boxes.
Egg mayonnaise with pistachio1 Chop four hard-boiled eggs and combine in a bowl with three tablespoons of sour cream, 2 tbsp of chopped pistachio nuts, 1 tsp of Dijon mustard, 12 ripped fresh basil leaves and season with salt and a pinch of paprika. Use to fill wraps or warmed pitta breads with plenty of fresh watercress.