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Lemon & Garlic Chicken Kebabs

Lemon & Garlic Chicken Kebabs

with Pesto Risoni

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To serve, top the warmed tortillas with a spoonful of light sour cream, shredded gem lettuce, Mexican spiced chicken, diced tomato, grated Cheddar cheese, cooked red onion, and juice from the remaining lemon wedges. Enjoy!

Allergens:GlutenMilkTree Nuts
Preparation Time50 minutes
Cooking difficultyLevel 1
Ingredients

serving 5 people

Ingredientsarrow down iconarrow down icon

serving 5 people

2 clove

garlic

1

lemon

1 packet

chicken thighs

1

red onion

1 punnet

cherry tomatoes

2 packet

risoni

(ContainsGlutenMay be presentEgg, Soya)

1 bag

baby spinach leaves

1 tub

traditional pesto

(ContainsMilk, Tree Nuts)

Not included in your delivery

1 tbs

olive oil

10

skewers

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2280 kJ
Fat23.4 g
of which saturates5.1 g
Carbohydrate39.9 g
of which sugars4.7 g
Protein41.5 g
Sodium232 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Baking Paper
Baking Tray
Saucepan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven grill to a medium-high heat. To prepare the ingredients, peel and crush the garlic. Cut the lemon and red onion into wedges, and the chicken thighs into 2 cm cubes. Halve the cherry tomatoes and wash the baby spinach.

2

In a small jug combine the olive oil, garlic and the juice from half of the lemon wedges.

Skewer the ingredientsPour over the marinade
Skewer the ingredientsPour over the marinade
3

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.

4

Place the chicken skewers under the grill and cook for 8 minutes on each side or until the chicken is cooked through.

Combine the risoni, baby spinach, & traditional pesto
Combine the risoni, baby spinach, & traditional pesto
5

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.

6

To serve, divide the risoni between plates and top with the chicken skewers. Serve with the remaining lemon wedges.