Lemon & Garlic Chicken Kebabs

Lemon & Garlic Chicken Kebabs

with Pesto Risoni

Read more

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

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time50 minutes
Cooking difficultyEasy

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

2 clove




1 packet

chicken thighs


red onion

1 punnet

cherry tomatoes

2 packet


(ContainsGlutenMay be present Egg, Soy, Tree Nuts, Milk, Peanuts, Sesame)

1 bag

baby spinach leaves

1 tub

traditional pesto

(ContainsMilk, Tree Nuts)

Not included in your delivery

1 tbs

olive oil



Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2280 kJ
Fat23.4 g
of which saturates5.1 g
Carbohydrate39.9 g
of which sugars4.7 g
Dietary Fibre0 g
Protein41.5 g
Cholesterol0 mg
Sodium232 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
download icondownload icon

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.


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.


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