Total Time: 15 min
|4||Certified Humane Skinless Boneless Chicken Breasts|
|2||Sprigs Of Fresh Rosemary|
|Sea Salt And Freshly Ground Black Pepper|
|2||Large Handfuls Of Arugula Or Baby Spinach|
|¼||A Bunch Of Fresh Mint Leaves|
|Extra Virgin Olive Oil|
|4||Pita Breads Or Flatbreads|
|Optional - Homemade Salsa, To Serve|
|Per serving (¼ of the recipe)|
|Total fat||13 g|
|Sat fat||2 g|
If using wooden skewers, soak them in water – this will stop them from burning during cooking.
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.
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.
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.
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.
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.
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