Harissa Chicken Skewers with Quinoa Salad

Nothing is easier and more delicious than these vibrant Harissa Chicken & Veggie Skewers that we’ve paired with a refreshing Quinoa Tabbouleh Salad.

Ingredients:

Quinoa Salad

• 2 1/4 cups water

• 1 1/2 cups quinoa

• 1/2 red onion, finely diced

• 2 tomatoes, diced

• 1/2 cup finely chopped parsley and mint leaves

• 2 tablespoons extra virgin olive oil

• 2 tablespoons vinegar (white wine or red wine)

Harissa Chicken and Vege Skewers

• 600g chicken breasts, diced

• 1/4 cup harissa marinade (see below)

• 2 courgettes, sliced

• 250 g button mushrooms, sliced

• 12 bamboo skewers, soaked in water for 10 minutes

Harissa Marinade

Makes 1/2 cup

• 3 cloves garlic chopped

• 1-2 large red chillies chopped

• 1/2 tbsp of crushed cumin seeds

• 1 tablespoon crushed coriander seeds

• 1/4 cup olive oil

• 2 tablespoons tomato paste

•  1 tsp brown sugar

• juice of 1/2 lemon

• 1 teaspoon salt

Mint and Coriander Yoghurt

• 1 cup natural unsweetened yoghurt

• 1/4 cup coriander leaves, chopped

• 1/4 cup mint leaves, chopped

• Juice of 1/2 lemon

Directions:

1. If using BBQ preheat hot plates to medium.

2. Bring water to the boil in a medium pot on high heat. As soon as boils add quinoa and a pinch of salt. Cover with a tight fitting lid and reduce to low heat and cook for 12 minutes. Turn off heat and leave to stain still covered for a further 8 minutes. Do not lift lid at any time during cooking.

3. While the quinoa is cooking, combine Harissa Marinade ingredients in a food processor until well blended. Add to a medium bowl and mix in chicken.

4. Gently toss to coat well. Thread a piece of chicken courgette and mushroom onto each skewer and repeat until you have 3-4 pieces of each ingredient per skewer.

5. Heat a drizzle of olive oil in a large fry pan or grill pan on medium heat (or use BBQ grill). Cook skewers for 1-2 minutes on all four sides until golden and chicken is cooked through. Reduce heat if they are Browning too quickly. Sit aside on a plate covered with foil to rest for 2-3 minutes.

6. Fluff the quinoa with a fork and transferred to a medium bowl with remaining quinoa tabouli ingredients. Mix and season to taste with salt and pepper.

7. In a small bowl mix yoghurt, coriander, mint and lemon juice together.

8. Serve quinoa tabbouleh on a plate top with few skewers and a dollop of mint and coriander yoghurt.

9. Enjoy!

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NUTRITIONAL INFORMATION (PER SERVE)
Energy: 2227KJ / 530cals
Protein: 43.5g
Fat: 22.0g
Carbohydrate:  37.6g