chicken skewers

with chimichurri and quinoa salad

  • 1 cup (180g) white quinoa
  • 2 cups (500ml) water
  • 720g chicken thigh fillets, trimmed and quartered
  • 2 cloves garlic, crushed
  • 2 teaspoons smoked paprika
  • sea salt and cracked black pepper
  • 1 cup mint leaves, chopped, plus extra to serve
  • ⅓ cup (55g) pepitas (pumpkin seeds), roughly chopped
  • ¼ cup (40g) sunflower seeds
  • 400g can lentils, rinsed and drained
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons extra virgin olive oil
  • labne (yoghurt cheese) and lemon wedges, to serve

chimichurri sauce

  • 3 green onions (scallions), chopped
  • 1 cup flat-leaf parsley leaves
  • 1 cup mint leaves
  • ¼ cup (60ml) apple cider vinegar
  • 1 long green chilli, deseeded
  1. Place the quinoa and water in a medium saucepan over high 
heat. Bring to the boil, cover with a lid and reduce heat to low. Simmer for 12 minutes or until tender. Set aside to cool. 
  2. Place the chicken, garlic, paprika, salt and pepper in a large bowl and toss to combine. Thread onto skewers and set aside 
for 10 minutes to marinate.
  3. While the chicken is marinating, make the chimichurri sauce. Place the onion, parsley, mint, vinegar, chilli and salt in a small food processor and process until finely chopped.
  4. Heat a char-grill pan or barbecue over high heat. Place the chopped mint, pepitas, sunflower seeds, lentils, vinegar, salt, pepper and half the oil in a large bowl. Add the cooled quinoa 
and toss to combine. Brush the chicken skewers with the remaining oil and cook for 4 minutes each side or until cooked through. 
  5. Serve with the quinoa salad, chimichurri, labne, lemon wedges and extra mint.  serves 4. 
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