Spiked onto rosemary skewers for extra flavour, this pistachio-coated chicken kebab recipe is sensational!
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 teaspoon smoked paprika
- 900g chicken breast fillets, thickly sliced
- 40g (1/4 cup) pistachio kernels, finely chopped
- 2 tablespoons chopped fresh continental parsley
- 12 long fresh rosemary sprigs
- 2 x 240g pkts cherry truss tomatoes (see note)
- Olive oil spray
- 1 tablespoon finely grated lemon rind
- 1 teaspoon sea salt
Method
- Step 1Combine the oil and paprika in a large bowl. Add the chicken, pistachio and parsley and toss to coat. Place in the fridge for 30 minutes to marinate.
- Step 2Remove the lower leaves from the rosemary sprigs, leaving about 5cm at the top. Thread the chicken onto the rosemary skewers.
- Step 3Preheat a chargrill on medium-high. Use scissors to divide each tomato truss into 3 portions. Spray with oil. Cook, turning occasionally, for 3-5 minutes or until the tomato softens slightly and is lightly charred.
- Step 4Spray chargrill with oil. Cook half the skewers for 4-5 minutes each side or until golden and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining chicken skewers.
- Step 5Combine lemon rind and sea salt in a bowl. Place skewers on a serving dish and sprinkle with lemon salt. Serve with the tomatoes.
Nutrition
1620 kj
Energy
17g
Fat Total
3.5g
Saturated Fat
3.5g
Fibre
54g
Protein
4g
Carbs (total)
All nutrition values are per serve
Notes
If cherry truss tomatoes are unavailable, use regular cherry tomatoes.
These skewers make for fast, family-friendly finger food.
- Author: Michelle Southan
- Image credit: Brett Stevens
- Publication: Australian Good Taste
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