You will need eight skew­ers for this recipe. If you have wooden ones, soak in wa­ter be­fore use to pre­vent burn­ing.

Homes+ (Australia) - - EASY FOOD -

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.


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