Spicy chicken skewers with sweet potato wedges
Please log in to save or rate. Serves: 4Time to make: 40 mins, plus 15 mins marinating
Total cost: $18.20 / $4.55 per serve
(at time of publication)
- 1 teaspoon cumin
- 2 teaspoons paprika
- 1/2 teaspoon chilli flakes
- 2 tablespoons lemon juice
- 3 teaspoons olive oil
- 400g chicken breast fillets, diced into 1.5cm cubes
- 500g small sweet potatoes, cut into thin wedges
- 8 wooden or metal skewers, soaked in cold water if wooden
- 2 red onions, peeled, cut into thin wedges
- 4 Roma tomatoes, chopped
- 2 Lebanese cucumbers, trimmed, chopped
- 400g can no-added-salt chickpeas, rinsed, drained
- 1/2 cup flat-leaf parsley leaves, coarsely chopped
Nutritional information (per serve)
Instructions
Step 1 Preheat oven to 180°C. Line a large baking tray with baking paper. Combine cumin, paprika, chilli flakes, half of the lemon juice and 1 teaspoon of the olive oil in a shallow glass or ceramic dish. Add chicken and stir to combine. Cover dish and leave to marinate for 15 minutes.
Step 2 Meanwhile, place sweet-potato wedges on prepared baking tray and spray with olive oil; roast, turning once, for 30–35 minutes, or until tender and golden.
Step 3 Meanwhile, thread marinated chicken onto skewers, alternating with onion wedges. Spray a large grill pan or barbecue hotplate with olive oil and heat to medium–high. Grill skewers, turning occasionally, for 6–8 minutes, or until chicken is cooked through.
Step 4 Place tomatoes, cucumbers, chickpeas and parsley in a large salad bowl with remaining lemon juice and olive oil; season with cracked black pepper and toss.
Step 5 Serve spicy chicken skewers with sweet potato wedges, and tomato and chickpea salad.
About this recipe
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