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Lemony chicken skewers with apple coleslaw

Takes 10 mins to cook Takes  45 mins to prepare


2 skinless, boneless chicken breasts, cut into bite-sized cubes

For the marinade:

50ml low-fat natural yogurt

juice and zest ½ lemon

1 garlic clove, crushed

1 tbsp finely chopped tarragon

For the apple coleslaw:

100ml low-fat crème fraîche

1 tsp wholegrain mustard

juice 1 lemon

100g fennel, trimmed and roughly grated

100g small white cabbages, cored and finely shredded

1 carrot, roughly grated

1 sharp Green apple, such as Granny Smith, grated 


  1. If you are using wooden skewers, soak them in water for 10 minutes. Heat the grill to high and place a non-stick baking tray beneath it.
  2. In a large bowl, mix the marinade ingredients, then add the chicken, turning it to ensure it is thoroughly coated. Cover and set aside.
  3. Make the dressing for the coleslaw. Mix together the crème fraiche, mustard and lemon in a large bowl. Add all the vegetables and the apple, and stir well.
  4. Finally, divide the chicken between 4 skewers and place on the hot baking tray, spooning excess marinade over the chicken. Put the tray under the grill and cook for 6-8 minutes, turning the skewers every 2 minutes or so to ensure even cooking. Cut open a piece of chicken to ensure it is cooked through.

Serve with new potatoes, rice or pasta 

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