chicken skewers with

fennel and rocket salad

  • 2 tablespoons finely grated lemon zest
  • ⅓ cup (80ml) lemon juice 
  • ¼ cup (60ml) olive oil 
  • 1 tablespoon honey 
  • sea salt and cracked black pepper 
  • 2 cloves garlic, crushed 
  • 1 cup flat-leaf parsley leaves, roughly chopped 
  • 1 cup dill sprigs, roughly chopped 
  • 800g chicken thigh fillets, chopped 
  • 440g bulbs baby fennel, thinly sliced 
  • 100g rocket (arugula) leaves 
  • 1 cup mint leaves 
  • 1 cup basil leaves 
  • 1 cup flat-leaf parsley leaves, 
  • extra lemon wedges, to serve
  1. Place the lemon zest and juice, oil, honey, salt and pepper in a bowl and whisk to combine. Divide the mixture in half. Add the garlic to one half and the chopped parsley and dill to the other half. 
  2. Thread the chicken onto metal skewers, brush with the garlic and lemon mixture and sprinkle with salt and pepper. Heat a large non-stick frying pan or barbecue over medium heat. Cook the skewers, in batches, for 3–4 minutes each side or until cooked through, brushing occasionally with the garlic and lemon mixture. 
  3. Place the fennel, rocket, mint, basil and extra parsley in a bowl and mix to combine. Divide the salad between 4 serving plates and top with the skewers. Spoon over the herb and lemon mixture and serve with the lemon wedges. Serves 4.
RATE THIS RECIPE:
Reader ratings (4.25) 432125

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox