Pesto kebabs with salad
A quick and easy barbecue idea, these chicken, haloumi and cherry tomato skewers take just 10 minutes to cook. Serve with salad and a drizzle of pesto dip.
- 500g Coles RSPCA Approved Australian Chicken Breast Fillets, cut into 3cm pieces
- 150g basil pesto
- 250g haloumi, cut into 16 pieces
- 250g cherry tomatoes
- 300g Coles Australian Mediterranean Salad Bowl
Preheat a greased barbecue grill or chargrill pan on medium. Combine chicken and half the pesto in a medium bowl.
Thread the chicken, haloumi and tomatoes onto soaked bamboo skewers. Cook, turning occasionally, for 10 mins or until chicken is cooked through.
Arrange the salad on serving plates. Top with the skewers and drizzle with the remaining pesto.