Lemon and garlic chicken skewers with lentil salad

Lemon and garlic chicken skewers with lentil salad

Ingredients (4 servings)


You will need 8 pre-soaked bamboo skewers (see note)


700g chicken fillets, trimmed, cut into 3cm pieces

1 tablespoon finely-grated lemon rind

2 teaspoons finely-chopped lemon thyme

2 garlic cloves, crushed

¼ cup olive oil

150g butternut pumpkin, peeled, cut into 1cm pieces

400g can lentils, drained, rinsed

150g semi-dried tomatoes, roughly chopped (Ina Paarman)

½ cup roughly-chopped fresh basil leaves

¼ cup lemon juice

lemon wedges, to serve


Place chicken, lemon rind, thyme, garlic and 1 tablespoon of oil in a bowl. Toss to combine. Cover and refrigerate for 30 minutes, if time permits. Thread chicken onto skewers.

Toss pumpkin in 2 teaspoons oil. Heat a greased barbecue plate or chargrill over medium-high heat. Cook skewers for 3 minutes each side. Add pumpkin. Cook for 2 to 3 minutes or until pumpkin is browned and chicken cooked through. Remove to a plate.

Place lentils, tomatoes, basil and pumpkin in a bowl. Add lemon juice and remaining oil. Toss gently to combine. Serve skewers with lentil mixture and lemon wedges.

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