LEMON CHICKEN SKEWERS
You will need eight skewers for this recipe. If you have wooden ones, soak in water before use to prevent burning.
500g chicken thigh fillets, fat trimmed, cut into 2cm pieces
½ cup lemon juice
2 cloves garlic, crushed
2 teaspoons dried mint leaves
2 red onions, cut into 8 wedges, leaving root intact
1 red capsicum, cut into 3cm pieces
Cooking oil spray
250g cherry tomatoes, halved
1 Lebanese cucumber, quartered lengthwise, coarsely chopped
¼ cup pitted kalamata olives, halved
2 teaspoons vegetable or olive oil
Lemon wedges, to serve
STEP 1 Combine chicken, ¹/₃ cup of the juice, garlic and half the mint in a glass bowl. Season. Thread chicken, onion and capsicum onto skewers. Spray with oil.
STEP 2 Preheat chargrill pan on moderately high heat. Add skewers to pan; cook and turn for 8 minutes or until chicken is cooked. Transfer to a heatproof plate. Cover with foil; rest for 5 minutes.
STEP 3 Place tomato, cucumber and olives in a bowl. Whisk remaining juice, remaining mint and oil in a jug. Season. Pour over tomato mixture; toss to combine. Serve with skewers and lemon wedges.