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Lemon and mint chicken kebabs with white bean puree
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Prep Time:
35 minutes
Cook Time:
30 minutes
Total Time:
65 minutes
Smoky grilled chicken skewers paired with tangy white bean puree for the ultimate BBQ delight.
Ingredients:
  • 750g chicken thigh fillets, trimmed, cut into 4cm pieces
  • 1 tsp finely grated lemon rind
  • 86.63 gm lemon juice
  • 36.40 gm extra virgin olive oil
  • 125.00 ml chopped fresh mint leaves
  • 250g cherry tomatoes, quartered
  • 1 small red onion, finely chopped
  • 62.50 ml chopped fresh flat-leaf parsley leaves
  • 4 small pita bread rounds, warmed
  • 420g can cannellini beans, drained, rinsed
  • 1 garlic clove, quartered
  • 21.00 gm lemon juice
  • 18.20 gm extra virgin olive oil
Instructions:
  • Skewer the chicken and place them in a dish. Mix lemon rind, 1/4 cup lemon juice, 1 tbsp oil, and 2 tbsp mint in a bowl. Pour over the chicken, ensuring it's coated well. Cover and refrigerate for 30 minutes, if possible.
  • Preheat a greased barbecue plate or chargrill over medium-high heat. Cook skewers in batches, turning occasionally, until chicken is golden brown and fully cooked, about 10 minutes. Transfer to a plate and cover to keep warm.
  • Prepare the White Bean Puree by blending beans and garlic in a food processor until smooth. While processing, gradually pour in oil and lemon juice until well combined. Season with salt and pepper to taste.
  • In a bowl, combine tomato, onion, parsley, and the rest of the mint. Drizzle with the remaining lemon juice and oil. Toss gently to mix well. Enjoy the chicken with pita bread, tomato salad, and white bean puree.

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