Slide the chicken off the skewers and enjoy sweetness and spice in every bite.
Ingredients
- 1 tablespoon ground cumin
- 2 garlic cloves, crushed
- 2 teaspoons olive oil
- 2 oranges, rind finely grated, segmented
- 1kg chicken thigh fillets, excess fat trimmed, cut into 3cm pieces
- 2 x 400g cans brown lentils, rinsed, drained
- 1/2 cup firmly packed fresh continental parsley leaves
- 1 bunch fresh chives, cut into 1cm lengths
- 1 small red onion, halved, thinly sliced
- 2 Lebanese cucumbers, trimmed, halved lengthways, thinly sliced
Method
- Step 1Combine 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 4 pieces of chicken onto each skewer.
- Step 2Preheat grill on medium-high. 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.
- Step 3Combine 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.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1324 kj
Energy
11g
Fat Total
3g
Saturated Fat
7g
Fibre
38g
Protein
132mg
Cholesterol
123.26mg
Sodium
6g
Carbs (sugar)
14g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s tip: These skewers are delicious with a dollop of natural yoghurt – sprinkle a little extra ground cumin over the top.
With a twist: To make Cajun-spiced chicken skewers with avocado and bean salad, swap the cumin for Cajun spice mix and the lentils for three bean mix. Replace the orange segments with 1 avocado, sliced, and 1 tomato, cut into wedges. Replace the parsley with fresh coriander leaves.
Related Video
- Author: Kerrie Ray
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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