Recipe courtesy of Aldi.
Ingredients
Serves: 4
Prep time: 15 minutes
Cook time: 15 minutes
For the skewers
· 600–700g Garlic & Herb Marinated Quick Cook Chicken
· 1 red onion, cut into wedges, layers separated
· 2 mixed bell peppers (e.g. red and yellow), cut into chunks
· 1 courgette, sliced into thick rounds or half-moons
· 6 garlic cloves, peeled and halved
· Garlic-infused olive oil, for brushing
· Salt and freshly ground black pepper
· Metal or soaked wooden skewers
For the apple-peanut slaw
· 1/4 red cabbage, finely shredded
· 1/4 white cabbage, finely shredded
· 1 large carrot, grated or julienned
· 2 green apples, julienned or cut into matchsticks
· Handful of fresh coriander or mint, chopped
Slaw dressing
· 1 tbsp soy sauce
· 4 x tbsp smooth peanut butter
· 1 tsp honey
· Juice of 1/2 lime
· 100 lighter than light mayonnaise
· Warm water, as needed, to loosen dressing
For the Caprese salad
· 250g cherry tomatoes, halved
· 200g mozzarella balls
· Fresh basil leaves
· Olive oil
· Sea salt
· Balsamic glaze
Method
- Prepare the Slaw: Combine the red and white cabbage, carrot, green apple, and herbs in a large bowl. In a separate bowl or jar, whisk together the peanut butter, soy sauce, honey, lime juice, and mayonnaise until smooth. Add a splash of warm water to reach a pourable consistency. Pour the dressing over the slaw and toss well to coat. Set aside to allow flavours to meld.
- Assemble the Skewers: Thread the marinated chicken chunks onto skewers, alternating with red onion, bell peppers, courgette, and garlic. Continue until all ingredients are used. Place the skewers on a lined baking tray and brush generously with garlic-infused olive oil. Season well with salt and pepper.
- Cook the Skewers: Preheat the oven to 180°C (fan). Cook the skewers for 15 minutes, turning once halfway through and brushing again with garlic oil. Ensure the chicken is cooked through and vegetables are tender with slight caramelisation.
- Make the Caprese Salad: Combine the cherry tomatoes and mozzarella balls in a bowl. Add fresh basil leaves, drizzle with olive oil, sprinkle with sea salt, and finish with balsamic glaze.
