- 0:15 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Children will like the yummy caramelised flavours of this chicken dish.
Ingredients
- 12 sprigs rosemary
- 900g chicken thigh fillets (about 7), trimmed, cut into 2cm cubes
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 1 tablespoon olive oil
- 200g tub hummus
- 4 small wholemeal pita breads, halved, toasted
- 2 vine-ripened tomatoes, sliced
- 80g baby rocket
- Olive oil, to serve
- Lemon juice, to serve
Method
- Step 1Remove lower leaves (reserve for another recipe) from rosemary sprigs to form skewers then, using a sharp knife, trim ends on an angle. Thread chicken on to rosemary sprigs.
- Step 2Combine vinegar, sugar, and salt and pepper to taste in a large, flat dish. Place kebabs in marinade and turn to coat evenly. Cover and refrigerate for 1 hour or until ready to cook.
- Step 3Heat oil in a large, non-stick frying pan over medium-high heat. Cook kebabs, in batches, for 8-10 minutes, turning occasionally, or until cooked through. Serve immediately with hummus, pita breads, tomato and rocket, drizzled with a little oil and lemon juice.
- Low carb
- Lower gi
Nutrition
2532 kj
Energy
26g
Fat Total
6g
Saturated Fat
9g
Fibre
52g
Protein
178mg
Cholesterol
553.22mg
Sodium
11g
Carbs (sugar)
37g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s tip: The stalks of the rosemary add extra flavour, but you could use soaked bamboo skewers instead, if you prefer.
- Author: Michelle Noerianto
- Image credit: Andrew Lehmann
- Publication: Notebook:
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