RECIPE: Chicken kebabs with red pepper & corn quinoa salad
Light and fresh, this colourful dish is perfect for a hot summer day
Serves: 8
Kebabs:
6 chicken breasts, cubed
1 red onion, cut in quarters
12 sundried tomatoes in oil, drained
8 kebab sticks
Marinade:
1 clove of garlic
A sprig of thyme
Zest and 100ml lemon juice of 1 large lemon
200ml olive oil
50ml sweet chilli sauce
Quinoa:
125g quinoa
Salt and freshly ground black pepper
30ml (2 tbsp) olive oil
Juice of 1 lemon
¼ of a red onion, finely chopped
1 red pepper, de-seeded and finely diced
250ml (1 cup) whole-kernel corn
½ bunch of parsley, finely chopped
Method:
1. Mince the garlic, thyme and lemon zest, and add the rest of the marinade ingredients and mix well.
2. Place chicken, onion and sun-dried tomatoes on kebab sticks and marinade for a few hours.
3. Meanwhile, make the quinoa. Place the quinoa in a pan with a few pinches of salt and cover with 800ml water. Cover with a lid and simmer for 15 - 17 minutes. Remove from the heat, drain in a sieve, then place sieve on top of the hot pan and cover it with a clean tea towel. Leave to steam-dry for at least 10 minutes. Fluff the quinoa up with a fork and place in a bowl.
4. While still hot, pour oil and half the lemon juice over the quinoa and mix well.
5. Pan-fry the onion, red pepper and corn till just soft. Add to the quinoa along with the parsley, mix well and season to taste.
6. Pan-fry the kebabs until cooked through and golden brown. Serve with the quinoa and some pan-fry cocktail tomatoes with basil pesto.
• Orscilla Hitchcock is the chef at Rojaal, a new eatery in Grabouw in the Western Cape...
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