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Lemon-and-black pepper chicken kebabs with chickpea salad

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes, plus 20 minutes' marinating time

Cooking Time 20 minutes

Ingredients

900 g free-range skinless deboned chicken thigh fillets
1 lemon, zested and juiced
½ cup olive oil
2 garlic cloves, crushed
1 t fresh thyme, bruised
Sea salt and freshly ground black pepper, to taste
4 raw beetroot
1 x 400 g can chickpeas, drained and rinsed
2 celery stalks, sliced
1 x 60 g tub Woolworths bulk baby herb leaves
2 green apples, sliced
Woolworths basil pesto, for serving

Method

Thread the chicken thighs onto skewers, then marinate in the lemon zest and juice, olive oil, garlic, thyme and seasoning for 20 minutes.

Shave the beetroot using a vegetable peeler, then toss with the chickpeas, celery and baby herbs. Add the apple just before serving so it doesn’t discolour.

Pan-fry the chicken in a griddle pan for 5–10 minutes on each side until golden and cooked through. Serve hot with the crunchy salad and basil pesto. Add pita breads if you like.

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Lemon-and-black pepper chicken kebabs with chickpea salad

Ingredients

Method