Description

Spiked onto rosemary skewers for extra flavour, this pistachio-coated chicken kebab recipe is sensational!

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 900g chicken breast fillets, thickly sliced
  • 40g (1/4 cup) pistachio kernels, finely chopped
  • 2 tablespoons chopped fresh continental parsley
  • 12 long fresh rosemary sprigs
  • 2 x 240g pkts cherry truss tomatoes (see note)
  • Olive oil spray
  • 1 tablespoon finely grated lemon rind
  • 1 teaspoon sea salt

Instructions

  1. Combine the oil and paprika in a large bowl. Add the chicken, pistachio and parsley and toss to coat. Place in the fridge for 30 minutes to marinate.
  2. Remove the lower leaves from the rosemary sprigs, leaving about 5cm at the top. Thread the chicken onto the rosemary skewers.
  3. Preheat a chargrill on medium-high. Use scissors to divide each tomato truss into 3 portions. Spray with oil. Cook, turning occasionally, for 3-5 minutes or until the tomato softens slightly and is lightly charred.
  4. Spray chargrill with oil. Cook half the skewers for 4-5 minutes each side or until golden and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining chicken skewers.
  5. Combine lemon rind and sea salt in a bowl. Place skewers on a serving dish and sprinkle with lemon salt. Serve with the tomatoes.