| | Chicken and artichoke skewers with chickpea salad
Chicken and artichoke skewers with chickpea salad
09 January 2020
Chicken and artichoke skewers with chickpea salad 4.3-5 9
  • Calories: 1275 kj
  • Fat: 10g
  • Carbohydrates: 3g

How to Make:

  1. Cut chicken into 2cm cubes. Place in a large bowl. Drain artichokes, reserving 2 tablespoons marinade. Add artichokes, mushrooms and 1/4 cup lemon juice to chicken. Toss to coat.
  2. Thread chicken, mushrooms and artichoke alternately onto skewers.
  3. Heat a greased barbecue plate or chargrill on medium heat. Add skewers. Cook, turning, for 8 to 10 minutes or until chicken is browned and cooked through. Transfer to a plate. Cover with foil. Rest for 5 minutes.
  4. Place chickpeas, parsley, reserved marinade and remaining lemon juice in a bowl. Season with salt and pepper. Toss to combine. Serve skewers with chickpea salad.
Time for preparing:
10 min.
Servings:
4

Ingredients:

  • 600g chicken thigh fillets, trimmed
  • 340g jar marinated artichoke hearts
  • 24 (350g) small button mushrooms
  • 1/2 cup lemon juice (see note)
  • 2 x 240g cans chickpeas, drained, rinsed
  • 1/2 cup fresh flat-leaf parsley leaves, roughly chopped
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