Spiced chicken kebabs & orange, pear and rocket salad

Turn the traditional barbecue on its head.

Ingredients

Spice Rub: 1 Tbs Grated Garlic 1 Tbs Grated Ginger 2 Tbs Grated Onion ½ Tbs Cumin 1 Tsp Paprika ¾ Tsp Cinnamon 1 Tsp Chilli Paste 1 Tsp Black Pepper 1 Tsp Coriander

  • Kebabs:
  • 570g chicken breasts, cut into 3cm cubes
  • 1 medium red capsicum, cut into 3cm cubes
  • 1 medium yellow capsicum, cut into 3cm cubes
  • 1 medium onion, cut into 3cm cubes
  • 8 button mushrooms
  • 1 tbs olive oil
  • 4 tsp lemon juice
  • 1 tbs grated garlic
  • 115g dry quinoa (available from health food shops)

Method

Combine the rub ingredients well. Rub chicken with spice mixture and refrigerate for one hour.

Whisk together dressing ingredients and toss with salad.

Alternate chicken and vegetables on 8 x 25cm wooden skewers that have been soaked in water.

Place skewers on a preheated barbecue. Whisk oil, lemon juice and garlic and brush skewers with mix while cooking for 12 to 15 minutes, turning every four to five minutes.

Cook the quinoa according to package directions.

Place the spiced chicken skewers on top of the quinoa and serve with the salad. It's so delish!

Author:
Walter Scheib
Rating:

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