Lemon and garlic chicken skewers with lentil salad

Ingredients (4 servings):

Equipment

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

Ingredients:

• 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

Method:

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.