Ready in just 35 minutes, these tasty chicken skewers paired with jewelled cauliflower rice make an impressive and mouth-watering weeknight meal.
Serves44
Cook time10 mins10 minutes
Prep time25 mins25 minutes
Ingredients
1 large pkt (about 1kg) El-Amin's Halal Chicken Breast Fillets
2 tsp ground cumin
2 tsp ground coriander
2 tbs olive oil
300g pkt cauliflower rice
2 tbs Greek-style yoghurt
2 tbs tahini
1 tsp honey
2 tbs lemon juice
400g can chickpeas, rinsed, drained
300g pkt Mix-A-Mato Tomatoes, halved
60g pkt Coles Australian Baby Rocket
1/3 cup mint leaves
1/2 cup pomegranate seeds
1/4 cup (40g) pine nuts, toasted
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cut chicken into 24 thin strips and thread onto 12 metal or soaked bamboo skewers. Combine the cumin, coriander and oil in a small bowl and brush over the chicken. Heat a greased barbecue grill or chargrill on high. Cook skewers, turning, for 8 mins or until chicken is cooked through. Transfer to a plate and loosely cover with foil. Set aside to rest.
Step 2
Meanwhile, cook cauliflower following packet directions. Cool slightly.
Step 3
Combine the yoghurt, tahini, honey, lemon juice and 2 tbs of water in a small bowl.
Step 4
Combine the cauliflower, chickpeas, tomato, rocket, mint, pomegranate and pine nuts in a large bowl. Season.
Step 5
Divide the couscous mixture and skewers among serving plates. Season and drizzle with yoghurt mixture to serve.
1 large pkt (about 1kg) El-Amin's Halal Chicken Breast Fillets
2 tsp ground cumin
2 tsp ground coriander
2 tbs olive oil
300g pkt cauliflower rice
2 tbs Greek-style yoghurt
2 tbs tahini
1 tsp honey
2 tbs lemon juice
400g can chickpeas, rinsed, drained
300g pkt Mix-A-Mato Tomatoes, halved
60g pkt Coles Australian Baby Rocket
1/3 cup mint leaves
1/2 cup pomegranate seeds
1/4 cup (40g) pine nuts, toasted
Description
Ready in just 35 minutes, these tasty chicken skewers paired with jewelled cauliflower rice make an impressive and mouth-watering weeknight meal.
Method
Step 1
Cut chicken into 24 thin strips and thread onto 12 metal or soaked bamboo skewers. Combine the cumin, coriander and oil in a small bowl and brush over the chicken. Heat a greased barbecue grill or chargrill on high. Cook skewers, turning, for 8 mins or until chicken is cooked through. Transfer to a plate and loosely cover with foil. Set aside to rest.
Step 2
Meanwhile, cook cauliflower following packet directions. Cool slightly.
Step 3
Combine the yoghurt, tahini, honey, lemon juice and 2 tbs of water in a small bowl.
Step 4
Combine the cauliflower, chickpeas, tomato, rocket, mint, pomegranate and pine nuts in a large bowl. Season.
Step 5
Divide the couscous mixture and skewers among serving plates. Season and drizzle with yoghurt mixture to serve.
