Main Meals
Lemon-and-black pepper chicken kebabs with chickpea salad
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Wine/Spirit Pairing
Oak Valley Chardonnay 2015
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 900 g free-range skinless deboned chicken thigh fillets
- 1 lemon, zested and juiced
- ½ cup olive oil
- 2 garlic cloves, crushed
- 1 t fresh thyme, bruised
- Sea salt and freshly ground black pepper, to taste
- 4 raw beetroot
- 1 x 400 g can chickpeas, drained and rinsed
- 2 celery stalks, sliced
- 1 x 60 g tub Woolworths bulk baby herb leaves
- 2 green apples, sliced
- Woolworths basil pesto, for serving
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
Thread the chicken thighs onto skewers, then marinate in the lemon zest and juice, olive oil, garlic, thyme and seasoning for 20 minutes.
Shave the beetroot using a vegetable peeler, then toss with the chickpeas, celery and baby herbs. Add the apple just before serving so it doesn’t discolour.
Pan-fry the chicken in a griddle pan for 5–10 minutes on each side until golden and cooked through. Serve hot with the crunchy salad and basil pesto. Add pita breads if you like.
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