Moroccan Chicken Skewers with Jewelled Chickpea Salad Enjoy flavours of the Mediterranean with this summer festive chicken and salad dish. Dinner Lunch Print this recipe Details Serves: 2Number of ingredients: 17To prep: 15 minutesTo cook: 15 minutesDifficulty: Easy Nutrition per servingKilojoules: 2157Calories: 516Protein: 35gFat: 29.8gSaturated Fat: 7gCarbohydrates: 20.7gCarbohydrates per 100g: 4.99gFibre: 9.5gSodium: 600mgPotassium: 1017mg Ingredients Chicken 2 chicken thighs, cut into chunks 1 Tablespoon Mingle Moroccan recipe base 2 tablespoons Greek yoghurt, reduced fat Juice of ½ lemon 1 tablespoon olive oil Tangy Herby Dressing 1 tablespoon finely chopped parsley Pinch of chilli flakes, optional 1 tablespoon olive oil Salt & pepper to taste 1 teaspoon white wine vinegar Jewelled Chickpea Salad 150 g canned chickpeas, drained and rinsed 50 g pomegranate seeds ½ small red onion (approximately 30 g), finely diced 40 g reduced-fat feta, crumbled ½ cup fresh flat-leaf parsley, roughly chopped ½ Lebanese cucumber, diced 1 tablespoon extra virgin olive oil 1 tablespoon fresh lemon juice 1 teaspoon red wine vinegar Freshly ground black pepper, to taste Method Marinade: In a bowl, combine chicken, Mingle Moroccan Recipe Base, Greek yoghurt, lemon juice and olive oil. Mix well and marinate for at least 20 minutes (or overnight). Tangy Herby Dressing: in a small bowl, combine parsley, chilli, olive oil, vinegar, salt and pepper. Stir to combine. Cover and refrigerate until ready to serve. Salad: Combine the chickpeas, pomegranate seeds, red onion, cucumber and parsley in a large bowl. Whisk together the olive oil, lemon juice, red wine vinegar and black pepper. Pour the dressing over the salad and toss gently. Sprinkle with crumbled feta. Refrigerate until ready to serve. Thread chicken onto skewers. Air fry or barbecue marinaded chicken at 200°C for 12–15 minutes, turning halfway, until cooked through and slightly charred. Drizzle over the tangy herby dressing and serve with jewelled chickpea salad
