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Garlic and thyme chicken skewers
Garlic and thyme chicken skewers
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Skewered herb chicken strips wrapped in warm tortillas with fresh spring salad.
Ingredients:
  • 4 chicken breast fillets
  • 3 garlic cloves, crushed
  • 20.00 ml finely grated lemon rind
  • 60ml (1/4 cup) fresh lemon juice
  • 72.80 gm olive oil
  • 62.50 ml fresh thyme leaves
  • 12.00 gm dark brown sugar
  • 100g baby rocket leaves
  • 250g punnet cherry tomatoes, halved
  • 125.00 ml fresh continental parsley leaves
  • 125.00 ml shaved parmesan
  • 21.00 gm fresh lemon juice
  • Olive oil, to grease
  • 567g pkt Original Wraps
Instructions:
  • Remove the tenderloin from each chicken breast, then cut the tenderloin halves and chicken into diagonal strips. In a bowl, mix garlic, lemon rind, lemon juice, oil, thyme, and sugar. Coat the chicken with the mixture and thread 2-3 pieces onto each skewer. Marinate in the fridge overnight in an airtight container.
  • In a bowl, mix rocket, tomato, parsley, and Parmesan cheese. In another bowl, blend olive oil and lemon juice. Drizzle the dressing over the salad, season with salt and pepper, and toss gently to mix.
  • Preheat a barbecue grill and flat plate over medium-high heat. Brush the flat plate with oil. Grill the skewers, turning occasionally, for 2-3 minutes until cooked. Cook the wraps on the flat plate for 1 minute on each side until warm and lightly browned.
  • Present the skewers alongside the wraps and salad.

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