Lemon and garlic chicken skewers with lentil salad

Lemon and garlic chicken skewers with lentil salad

Ingredients (4 servings):


You will need 8 pre-soaked bamboo skewers (see note)


  • 700g chicken fillets, trimmed, cut into 3cm pieces
  • 1 tablespoon finely-grated lemon rind
  • 2 teaspoons finely-chopped lemon thyme
  • 2 garlic cloves, crushed
  • ¼ cup olive oil
  • 150g butternut pumpkin, peeled, cut into 1cm pieces
  • 400g can lentils, drained, rinsed
  • 150g semi-dried tomatoes, roughly chopped (Ina Paarman)
  • ½ cup roughly-chopped fresh basil leaves
  • ¼ cup lemon juice
  • lemon wedges, to serve



  1. Place chicken, lemon rind, thyme, garlic and 1 tablespoon of oil in a bowl. Toss to combine. Cover and refrigerate for 30 minutes, if time permits. Thread chicken onto skewers.
  2. Toss pumpkin in 2 teaspoons oil. Heat a greased barbecue plate or chargrill over medium-high heat. Cook skewers for 3 minutes each side.
  3. Add pumpkin. Cook for 2 to 3 minutes or until pumpkin is browned and chicken cooked through. Remove to a plate.
  4. Place lentils, tomatoes, basil and pumpkin in a bowl. Add lemon juice and remaining oil. Toss gently to combine.
  5. Serve skewers with lentil mixture and lemon wedges.
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