Index Meals | Lemon chicken skewers with chickpea salad
This recipe for Lemon chicken skewers with chickpea salad can be prepared in advance. Perfect for barbecues, picnics and fast suppers at home. Gluten-free.
Artichoke, Basil, Cherry tomatoes, Chicken thighs, Chickpeas, Chives, Coriander, Crushed chillies, Dairylight, Dairy-light, Dairy light, Dijon mustard, Extra-virgin olive oil, Garlic, Glutenfree, Gluten-free, Gluten free, Goats yoghurt, Lemon, Marinated artichoke, Parmesan cheese, Parsley, Recipe, Spring onions, Sunblush tomatoes
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Chicken skewers with chickpea salad

About This Recipe

Ingredients

For the marinade:
½ cup of plain goats yoghurt
2 tbsp extra-virgin olive oil
2 garlic cloves, crushed
Finely grated zest and juice of 1 lemon
1 tsp chilli flakes
½ cup of fresh coriander leaves, chopped
Salt and freshly ground pepper

450g of skinless chicken thighs, boned and cut into chunks.

Chickpea salad:
3 tbsp extra-virgin olive oil
1 tbsp lemon juice, or white wine vinegar
1 tsp Dijon mustard
1 small garlic clove, crushed
400g can of chickpeas
100g of marinated artichoke, diced
50g sunblush tomatoes, chopped
10 cherry tomatoes, halved
4 spring onions, chopped diagonally
½ cup of fresh basil leaves, torn
Small handful of fresh chives, chopped
A few sprigs of parsley, chopped
A few curls of parmesan cheese (optional)
Fresh ground salt and pepper

Instructions

  1. Start by preparing the chicken. Mix all the ingredients for the marinade in a lidded box (keeping back 1 tbsp of lemon juice for the chickpea salad) and add the chunks of chicken. Set aside in the fridge until needed.
  2. Drain and rinse the chickpeas. In another container, mix the olive oil, lemon juice, mustard and garlic and whisk with a fork. Add the chickpeas, artichoke and sun blush tomatoes, cover and refrigerate.
  3. When you are ready to eat, thread the chicken onto four skewers and cook on a hot griddle or under the grill for 3-4 minutes on each side until lightly charred on the outside and cooked through.
  4. While the chicken is cooking, add the remaining ingredients to the chickpeas, and sprinkle the parmesan shavings on top.
  5. Serve immediately.
Date

October 15, 2015

Category
Dairy-light, Gluten-free
Tags
Artichoke, Basil, Cherry tomatoes, Chicken thighs, Chickpeas, Chives, Coriander, Crushed chillies, Dijon mustard, Extra-virgin olive oil, Garlic, Goats yoghurt, Lemon, Marinated artichoke, Parmesan cheese, Parsley, Spring onions, Sunblush tomatoes