Lemon & Garlic Chicken Kebabs
with Pesto Risoni
- Gluten
- Wheat
- Milk
- Tree Nuts
- Eggs
- Soy
- May contain traces of allergens
If this explosion of colour on your plate doesn’t get you excited for dinner, we don’t know what will. Kebabs of chicken in a Grecian marinade of olive oil, garlic and lemon sit atop a bed of pesto infused risoni, the perfect way to soak up every delicious morsel of flavour in this meal.
Ingredients
2 clove
garlic
1
lemon
700 g
chicken thigh
1
red onion
1 punnet
cherry tomatoes
1 cup
risoni
(Contains: Gluten, Wheat May be present: Eggs, Soy.)
1 bag
baby spinach leaves
2 tbs
traditional pesto
(Contains: Milk, Tree Nuts)
Not included in your delivery
1 tbs
olive oil
10
skewers
Utensils
Cooking Steps
Preheat the oven grill to a medium-high heat. To prepare the ingredients, peel and crush the garlic. Cut the lemon into wedges, the chicken thighs into 2 cm cubes, and the red onion into thin wedges. Halve the cherry tomatoes and wash the baby spinach.
In a small jug combine the olive oil, garlic, and the juice from half of the lemon wedges.
Skewer the chicken thigh cubes, red onion wedges and cherry tomatoes, alternating as you go. Lay them out on a lined grill tray. Pour over the marinade and turn the skewers to coat them completely. Tip: If you’re using wooden skewers, wrap the exposed ends with foil.
Place the chicken skewers under the grill and cook for 8 minutes on each side or until the chicken is cooked through.
Meanwhile, bring a medium saucepan of salted water to the boil. Add the risoni and cook for 8 minutes or until ‘al dente’. Drain and return the risoni to the saucepan. Stir through the baby spinach and traditional pesto until the spinach is wilted and coated in pesto.
Divide the risoni between plates and top with the chicken skewers. Serve with the remaining lemon wedges.
