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Lemon-and-black pepper chicken kebabs with chickpea salad

20 minutes

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.

Discover more chicken recipes here.

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Glazed sesame-chicken noodles with pak choi

Rainbow Ricotta cakes with chipotle bacon

Bacon-and-“broccomole” dip

Double-corn nachos

Sweet beetroot pizza with butternut purée and goat’s cheese

Spanish Margherita with fennel salad

Poached egg pizza with smashed peas, charred leeks and dill mayo

Seared tuna on avocado rice

The basic pizza base

Peri-peri spatchcock chicken with apple-and-mint tzatziki

Green chicken curry with mangetout, sugar snaps and apple-chilli-sambal

Lemon-and-black pepper chicken kebabs with chickpea salad

Lemon-and-black pepper chicken kebabs with chickpea salad

Ingredients

Method