Moroccan spiced chicken skewers with a roasted vegetable salad
4 serves
15 m
30 m
Ingredients
Chicken skewers
- 1 clove garlic, crushed
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Finely grated zest of 1 lemon
- 1 tablespoon olive oil
- 400 g lean chicken breast, diced
- Pre soaked bamboo skewers
Roast vegetable salad
- 500 g Kent pumpkin, skin on
- 1 red onion, cut into wedges
- 1 red capsicum, halved, seeded, thickly sliced lengthways
- 2 teaspoons olive oil
- 2 bunches asparagus, trimmed
- 200 g rocket
- 120 g pomegranate arils (seeds) (about ½ pomegranate)
Pomegranate dressing
- ½ garlic clove
- 1 tablespoon pomegranate molasses
- 1 tablespoon lemon juice
- 1 tablespoon pomegranate arils (seeds)
- 1 teaspoon pure maple syrup
- 2 tablespoons olive oil
Method
Step 1
In a bowl, combine garlic, ginger, turmeric, cumin, coriander, lemon zest and olive oil. Add chicken and mix until well coated.
Step 2
Preheat oven to 180 °C. Line 2 baking trays with baking paper.
Step 3
Cut pumpkin into chunks, red onion into quarters and capsicum into thick slices. Spread vegetables out onto prepared baking tray and drizzle with 1 teaspoon olive oil. Roast for 30 minutes or until vegetables have caramelised and are cooked through.
Step 4
On a separate baking tray, spread the asparagus and drizzle with 1 teaspoon olive oil. Roast for 15 minutes or until cooked through.
Step 5
While vegetables are roasting, thread chicken onto skewers.
Step 6
Pan fry, grill or BBQ chicken skewers for 4-5 minutes each side or until chicken is browned and cooked through. Keep warm.
Step 7
To make pomegranate dressing, place the garlic, pomegranate molasses, lemon juice, pomegranate arils, maple syrup and olive oil into a small food processor and blitz until smooth.
Step 8
Put the rocket, vegetables and pomegranate arils into a large salad bowl. Drizzle with pomegranate dressing and toss to combine.
Step 9
Serve chicken skewers with roasted vegetable salad.
