Swedish herb chicken on the barbecue with summery grape salad
From the foundersAlexander Eriksson·Founder & CEO
Juicy chicken skewers seasoned with Swedish-grown dill, oregano and lemon, served with a crisp salad of sweet green grapes and a lactose-free herb sauce made with soured cream.
Ingredients
2 servings
- 400 gchicken fillet
- 1 stlemon
- 1 tskdried oregano
- 3 dlLactose-free soured cream 10% Arla Ko®
- 30 gfresh herbs (dill and chives)
- 1 stgarlic clove
- 250 gGreen Thompson Seedless grapes
- 200 gcucumber
- 150 giceberg lettuce
- 1 mskrapeseed oil
How to make it
- 1
Cut the chicken fillet into even pieces and thread onto skewers.
- 2
Mix the rapeseed oil, grated zest and juice of half the lemon, oregano, salt and pepper. Brush the skewers with the marinade.
- 3
Grill the chicken skewers on all sides for about 10-12 minutes until cooked through and nicely coloured.
- 4
Make the sauce: mix the lactose-free soured cream with crushed garlic, finely chopped fresh herbs (dill and chives) and a splash of lemon juice. Season to taste with salt and pepper.
- 5
Halve the grapes, dice the cucumber and shred the lettuce. Toss together into a fresh salad.
- 6
Serve the freshly grilled skewers with the crisp grape salad and the cold herb sauce.
Kitchen tips
- If you are using wooden skewers, soak them for at least 10 minutes before grilling so they don't catch fire.
- Finish with a little flaky salt over the chicken skewers straight after grilling for the best flavour.
AI-generated content. Always verify ingredients and allergen information yourself.
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