Chicken Skewers, Watermelon Salad And Tzatziki

Day 12 of our carbless diet - To celebrate the arrival of summer I decided to have some Greek chicken skewers with watermelon salad and tzatziki despite the very unsummer-like weather here in Melbourne. The watermelon was a good addition as it brought the sort of freshness that one would associate with summer dining. You may of course substitute the chicken with other meat or fish. Cook your skewers on a bbq or one of these japanese stove top grill is fantastic on a rainy day!

P.S It is a glorious day here in Melbourne (although a little hot for my liking) and I am going to get some bargains at the Queen Victoria Market. Will come back and check out your blogs for some inspirations!

serves 2
you'll need;
2 chicken breasts, cut into 2 cm cubes
1 red pepper, cut into 2 x 2 cm pieces
1 green pepper, cut into 2 x 2 cm pieces
1 red onion, cut into large chunks
2 sprigs of rosemary
3 garlic cloves, minced
2 tbs of extra virgin olive oil
juice of half a lemon
salt and pepper to taste
8 bamboo skewers, soaked in water for at least an hour
tzatziki to serve

for the watermelon salad;
1/2 a water melon, diced
2 shallots, finely chopped
1/3 cup of red wine vinegar
a little sea salt

Marinate chicken with rosemary, lemon juice, garlic, olive oil and season well.

Prepare the vegetables.

Skew chicken and vegetables  with the soaked bamboo skewers.

For the water melon salad - Place diced watermelon in a bowl and mix in the rest of the ingredients, let sit for 20 minutes. Meanwhile prepare the tzatziki.

Grill chicken skewers in batches for roughly 6 minutes. I used a Japanese stove top grill in my garden.

Serve skewers with some watermelon salad, tzatziki and a wedge of lemon.