Main Meals

Lemon-and-black pepper chicken kebabs with chickpea salad

4
Easy
10 minutes, plus 20 minutes' marinating time
20 minutes
Wine/Spirit Pairing
Oak Valley Chardonnay 2015
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Ingredients

Method
  • 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

Ingredients

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.

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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Lemon-and-black pepper chicken…

By Hannah Lewry
4
Easy
10 minutes, plus 20 minutes' marinating 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.