Chili Chicken Skewers

Chili Chicken Skewers

Who said watching your waistline means boring food? These colorful chicken skewers are low-fat and taste sensational.



You’ll need 8 skewers for this recipe.


Ingredients (serves 4):

  • 2 tablespoons olive oil
  • 2 long red chillies, roughly chopped
  • 3 garlic cloves, roughly chopped
  • 600g chicken breasts, halved lengthways
  • 250g punnet cherry tomatoes, quartered
  • 240g can cannellini beans, drained, rinsed
  • ¾ cup flat-leaf parsley leaves, chopped
  • ½ red onion, thinly sliced
  • 1 tablespoon red wine vinegar
  • 2 bunches asparagus, trimmed
  • Olive oil cooking spray



  1. Soak skewers in a shallow dish of cold water for 30 minutes. Drain.
  2. Process 1½ tablespoons oil, chillies and garlic in a food processor.
  3. Pour into a glass bowl. Add chicken. Cover. Refrigerate for 1 hour, if time permits. Thread onto skewers.
  4. Combine tomatoes, beans, parsley and onion.
  5. Whisk together remaining 2 teaspoons of oil, vinegar, and salt and pepper. Pour over bean mixture. Toss.
  6. Preheat a barbecue grill on high heat.
  7. Reduce heat to medium. Spray asparagus with oil. Cook for 1 to 2 minutes, turning, or until tender. Transfer to a plate. Cover.
  8. Cook skewers for 5 minutes, turning.
  9. Arrange bean salad on serving plates. Top with asparagus and skewers.
  10. Serve
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