Barbecued chicken breast with Israeli salad

Serves: 4 | Cooking time: 30 mins + marination | 

Difficulty: Not that hard 



For the ultimate crowd-pleasing lunch or casual dinner simply marinate chicken breasts in Ottoman, let the chicken absorb the sunny Mediterranean flavours for a couple of hours or, ideally, overnight. Then BBQ the chicken for 5 minutes on each side. Serve with finely chopped Israeli salad and some tahini sauce on the side. The perfect healthy mid week dinner.




  •   Ottoman spice blend  
  •   3 large chicken breasts 
  •   Olive oil 
  •   1 punnet of cherry tomatoes
  •   2 Lebanese cucumbers or 1 large cucumber
  •   2-3 spring onions 
  •   2 red capsicum 
  •   1 lemon
  •   Sea salt
  •   Freshly ground black pepper



    1. Pre-heat the grill to high heat. For the chicken marinade, in a mixing bowl, add 4 teaspoons of Ottoman, 5 tablespoons of olive oil and add salt to taste. Add the chicken and rub it all over with the marinade. Let the chicken marinate for at least 2 hours or overnight if possible.
    2. Meanwhile, finely chop the vegetables and toss in a salad bowl with plenty of olive oil, the juice of one lemon and salt and pepper to taste.
    3. Grill the chicken for around 5 minutes on each side or until fully cooked through. 
    4. Serve the chicken with the salad and some tahini sauce on the side. You can also slice the chicken on a board into 2cm wide slices and serve over the salad for a rustic chicken salad. 



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