600g chicken thigh fillets, trimmed
340g jar marinated artichoke hearts
24 (350g) small button mushrooms
1/2 cup lemon juice (see note)
2 x 240g cans chickpeas, drained, rinsed
1/2 cup fresh flat-leaf parsley leaves, roughly chopped
You'll need 12 pre-soaked bamboo skewers.
Step 1Cut chicken into 2cm cubes. Place in a large bowl. Drain artichokes, reserving 2 tablespoons marinade. Add artichokes, mushrooms and 1/4 cup lemon juice to chicken. Toss to coat.
Step 2Thread chicken, mushrooms and artichoke alternately onto skewers.
Step 3Heat a greased barbecue plate or chargrill on medium heat. Add skewers. Cook, turning, for 8 to 10 minutes or until chicken is browned and cooked through. Transfer to a plate. Cover with foil. Rest for 5 minutes.
Step 4Place chickpeas, parsley, reserved marinade and remaining lemon juice in a bowl. Season with salt and pepper. Toss to combine. Serve skewers with chickpea salad.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
All nutrition values are per serve
You’ll need 2 lemons.
- Author: Annalisa Perry
- Image credit: Mark O'Meara
- Publication: Super Food Ideas