Makes
4
Prep Time
25 minutes
Cooking Time
15 minutes
Ingredients
- ¾ cup Greek style natural yoghurt
- 1 teaspoon frozen Birds Eye Chopped Garlic
- 400g can Edgell Brown Lentils, rinsed and drained
- ½ cup chopped fresh herbs (parsley, mint, coriander or chives)
- 1 small red onion, finely chopped
- 2 baby cucumbers, diced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 200g packet frozen Birds Eye Plant Based Chicken Style Strips, thawed
- 1 small red capsicum, cut into a 3cm dice
- 1 small green capsicum, cut into a 3cm dice
- 1 small red onion, cut into a 3cm dice
- Lemon wedges, for serving
Method
STEP 1Stir yoghurt and frozen Birds Eye Garlic together in a small bowl and refrigerate until required.
STEP 2
Lightly toss Edgell Lentils, herbs, finely chopped onion and cucumber together in a bowl. Combine 2 tablespoons oil, lemon juice and oregano to make a dressing and drizzle ½ over the lentil salad. Set aside remaining dressing.
STEP 3
Thread thawed Birds Eye Plant Based Chicken Style Strips, capsicums and diced onion onto 4 long skewers. Heat remaining oil in a large non stick frypan or chargrill plate over a medium-low heat. Cook skewers for 10-12 minutes turning regularly until cooked through. Remove and immediately drizzle with reserved oregano lemon dressing.
STEP 4
Dollop and spread yogurt on the base of each serving dish, top with lentil salad and kebabs. Serve drizzled with any remaining oregano lemon dressing over kebabs and lemon wedges on the side. This recipe is perfect served as a large share plate also.
Tips
Thaw packet of frozen Birds Eye Plant Based Chicken Style Strips in the refrigerator overnight.