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Herbed chicken skewers with pea pesto potato salad
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Prep Time:
40 minutes
Cook Time:
25 minutes
Total Time:
65 minutes
Elevate your BBQ with delectable herb-infused chicken skewers.
Ingredients:
  • 40.00 ml fresh continental parsley, chopped
  • 40.00 ml fresh chives, chopped
  • 40.00 ml fresh rosemary, chopped
  • 1 garlic clove, finely chopped
  • 1 lemon, rind finely grated
  • 36.80 gm Grove Extra Virgin Avocado Oil
  • 4 (about 550g) chicken thigh fillets, fat trimmed, cut into 2cm pieces
  • 500g Baby Cream Delight potatoes
  • 500.00 ml frozen peas, thawed
  • 62.50 ml fresh mint leaves
  • 20g finely grated parmesan
  • 20g (1/4 cup) Grove Extra Virgin Avocado Oil
  • 100g baby spinach leaves
Instructions:
  • In a bowl, mix together parsley, chives, rosemary, garlic, lemon rind, and oil. Add chicken and ensure it's coated. Refrigerate for 20 minutes to marinate.
  • While the potatoes are boiling, prepare the pea pesto potato salad by cooking them in a saucepan of boiling water for 12-15 minutes until tender. Drain, let them cool for 5 minutes, then cut them in half. Gently crush the potatoes with a fork and transfer to a bowl to cool completely.
  • In a food processor, blend peas, mint, Parmesan, and oil until a coarse paste forms. Mix in the potato and spinach leaves, then season to taste.
  • Preheat a barbecue grill or chargrill to medium heat. Skewer the chicken onto metal or soaked bamboo skewers, season, and grill for 4-5 minutes, turning occasionally, until the chicken is cooked through.
  • Present the chicken skewers alongside the flavorful pea pesto potato salad.

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