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Cumin-spiced chicken skewers with orange and lentil salad

  • 0:15 Prep
  • 0:30 Cook
  • 6 Servings


  • 1 tablespoon ground cumin
  • 2 garlic cloves, crushed
  • 2 teaspoons olive oil
  • 2 oranges, rind finely grated, segmented
  • 1kg chicken thigh fillets, excess fat trimmed, cut into 3cm pieces
  • 2 x 400g cans brown lentils, rinsed, drained
  • 1/2 cup firmly packed fresh continental parsley leaves
  • 1 bunch fresh chives, cut into 1cm lengths
  • 1 small red onion, halved, thinly sliced
  • 2 Lebanese cucumbers, trimmed, halved lengthways, thinly sliced


  • 1
    Combine the cumin, garlic, oil and orange rind in a glass or ceramic bowl. Add the chicken and season with salt and pepper. Toss to coat. Thread 4 pieces of chicken onto each skewer.
  • 2
    Preheat grill on medium-high. Line a baking tray with foil. Place the skewers on prepared tray. Cook under grill for 3-4 minutes each side or until the chicken is cooked through.
  • 3
    Combine the orange segments, lentils, parsley, chives, onion and cucumber in a bowl. Season with salt and pepper. Divide among serving plates and top with skewers.

Source: taste.com.au


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