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Chicken Skewers with Orange & Lentil Salad
These chicken skewers are delicious with a dollop of natural yoghurt and a sprinkle of extra ground cumin over the top.
Ingredients
1 tablespoon ground cumin
2 garlic cloves, crushed
2 teaspoons Extra Virgin Olive Oil
2 oranges, rind finely grated, segmented
1 kg chicken thigh fillets or chicken breasts, excess fat trimmed, cut into 3cm pieces
2 400g cans brown lentils, rinsed, drained
1/2 cup firmly packed fresh continental parsley leaves
1 bunch fresh chives, cut into 1 cm lengths
1 small red onion, halved, thinly sliced
2 cucumbers, trimmed, halved lengthways, thinly sliced
Dollop of natural yoghurt
Method
Combine the cumin, garlic, oil and orange rind in a glass or ceramic bowl.
Add the chicken and season with salt and pepper.
Toss to coat.
Thread four pieces of chicken onto each skewer.
Preheat grill on a medium to high heat.
Line a baking tray with foil.
Place the skewers on prepared tray.
Cook under grill for 3-4 minutes each side or until the chicken is cooked through.
Combine the orange segments, lentils, parsley, chives, onion and cucumber in a bowl.
Season with salt and pepper.
Divide among serving plates and top with skewers and a dollop of natural yoghurt.
Try this Variation
To make Cajun-spiced chicken skewers with avocado & bean salad, swap the cumin for a Cajun spice mix and the lentils for three-bean mix.
Replace the orange segments with one avocado, sliced, and one tomato, cut into wedges.
Replace the parsley with fresh coriander leaves.
Serves 6
Preparation and Cooking take 30 minutes
Cook Books: Vegetable and Salad Recipes