Servings
1
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tbsp Greek yoghurt
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt & pepper, to taste
- 500g boneless, skinless chicken thighs, cut into chunks
- 1 zucchini, sliced into rounds
- 2 red capsicums, cut into chunks
- Bamboo skewers, soaked in water at least 30 mins
- ½ cup quinoa, cooked
- 1/2 cup brown rice, cooked
- 1 medium cucumber, diced
- 1 medium green capsicum, diced
- 1/4 cup chopped parsley
- 2 tbsp chopped chives (green part only)
- 1/4 cup chopped mint
- 2 tbsp chopped dill
- 2 tbsp olive oil
- 2 tbsp lemon juice
Method
- In a bowl, combine olive oil, lemon juice, Greek yoghurt, oregano, basil, garlic powder, paprika, salt and pepper. Mix well to create the marinade.
- Add chicken thigh chunks to marinade, making sure they are evenly coated. Cover bowl and let chicken marinate in the refrigerator for at least 30 mins, or up to 2 hours.
- In a large bowl, combine cooked quinoa, brown rice, cucumber, capsicum, parsley, chives, mint and dill.
- In a small bowl, whisk together olive oil and lemon juice to make dressing. Season with salt and pepper to taste. Pour dressing over salad and toss gently to combine, ensuring all ingredients are coated evenly. Set aside.
- Preheat a griddle pan or grill to medium-high heat.
- Thread marinated chicken thigh chunks, zucchini slices and capsicum chunks onto the soaked bamboo skewers, alternating between chicken and vegetables.
- Place skewers on griddle pan or grill and cook for 10-12 mins, turning occasionally, until chicken is cooked through and vegetables are tender and slightly charred.
- Once cooked, remove skewers from the pan and serve immediately with the salad.
- Optionally, garnish with fresh herbs such as parsley before serving.
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