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Jamie Oliver’s Chargrilled chicken kabobs with a peppery arugula salad

Serves: 4

Total Time: 15 min

Recipe Ingredients

4Certified Humane Skinless Boneless Chicken Breasts
2Sprigs Of Fresh Rosemary
Olive Oil
Sea Salt And Freshly Ground Black Pepper
2Large Handfuls Of Arugula Or Baby Spinach
¼A Bunch Of Fresh Mint Leaves
½ A Lemon
Extra Virgin Olive Oil
4Pita Breads Or Flatbreads
Optional - Homemade Salsa, To Serve

Nutritional information

Per serving (¼ of the recipe)
Protein35 g
Total fat13 g
Sat fat2 g
Carbohydrates46 g
Sugar26 g
Sodium1300 mg

Recipe directions

  1. Step 1

    If using wooden skewers, soak them in water – this will stop them from burning during cooking.

  2. Step 2

    Cut the chicken breasts into 1 inch (2.5cm) pieces and place in a bowl. Pick and chop the rosemary leaves and add to the bowl. Finely grate in the orange zest and add 2 tablespoons (30mL) of olive oil. Toss together, then cover with plastic wrap and leave to marinate in the fridge for at least 30 minutes.

  3. Step 3

    Thread the chicken pieces onto 4 skewers, making sure the pieces are not too crowded so that they cook evenly. Season with sea salt and black pepper.

  4. Step 4

    Preheat a grill pan or barbecue to medium-high and grill the kabobs for 3 to 4 minutes on each side, or until nicely charred and cooked through. Cut into the centre of the biggest chunk to make sure.

  5. Step 5

    Wash and spin dry the arugula or spinach, and place in a bowl. Pick in the mint leaves, squeeze over the lemon juice, add a good drizzle of extra virgin olive oil and season with salt and pepper. Toss well.

  6. Step 6

    Serve the skewers in the middle of the table with a pile of warmed pita or flatbreads, the peppery salad and a dollop of homemade salsa, if you like.