Courtney Roulston's chicken shish kebabs with green tahini and sumac salad

Here’s one to add to your weekly dinner rotation. Courtney Roulston's chicken shish kebabs are easy to make and full of flavour.

4

20m

Note: + 30 mins marinating time

10m

Ingredients

  • 750g Coles RSPCA Approved Australian Chicken Thigh Fillets, cut into 2cm cubes
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1 lemon, zested, juiced
  • 1/4 cup (60ml) extra virgin olive oil
  • 1/2 cups flat-leaf parsley leaves
  • 1/2 cup coriander leaves
  • 1/3 cup (80ml) tahini paste
  • 1 tbs maple syrup
  • 4 large pieces Lebanese or pita bread
  • Sumac salad
  • 1 red onion, sliced into thin wedges
  • 2 Lebanese cucumbers or qukes (baby cucumbers), coarsely chopped
  • 1 cup flat-leaf parsley, coarsely torn
  • 1 tsp ground sumac or lemon and herb dukkah

Method

STEP 1

Combine the chicken, cumin, cinnamon, lemon zest and 2 tbs of oil in a large bowl. Season with a pinch of sea salt and pepper. Place in the fridge for 30 mins to develop the flavours.  

STEP 2

Heat a barbecue grill or chargrill on medium-high heat. Thread the chicken evenly onto metal or soaked bamboo skewers and cook on the grill, turning occasionally, for 2-3 mins each side or until cooked through. 

STEP 3

To make the sumac salad, combine the onion, cucumber, parsley leaves, sumac or dukkah, a pinch of sea salt and the remaining oil in a bowl. 

STEP 4

Place the parsley, coriander, tahini paste, lemon juice, maple syrup and 1/3 cup (80ml) water in a blender. Season with a pinch of sea salt flakes and blend until smooth. 

STEP 5

Spoon the tahini mixture onto a serving plate. Arrange the chicken skewers and sumac salad over the tahini mixture. Serve with Lebanese or pita bread. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.