Name: Chicken kebabs with kumara salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 teaspoon finely chopped rosemary; 1 1/2 tablespoon vegetable or olive oil; 4 bacon rashers, fat and rind removed; 500 gram chicken thigh fillets, cut into 3cm pieces; 1 red onion, cut into thin wedges; 800 gram kumara, peeled, cut into 3cm pieces; 100 gram baby spinach leaves; 1 tablespoon balsamic vinegar; 150 gram fresh ricotta, crumbled

Chicken kebabs with kumara salad

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Serves 4

Prep

15M

Cook

20M

Total

35M

Ingredients

2 teaspoon finely chopped rosemary

1 1/2 tablespoon vegetable or olive oil

4 bacon rashers, fat and rind removed

500 gram chicken thigh fillets, cut into 3cm pieces

1 red onion, cut into thin wedges

800 gram kumara, peeled, cut into 3cm pieces

100 gram baby spinach leaves

1 tablespoon balsamic vinegar

150 gram fresh ricotta, crumbled

Method

1.Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Place rosemary and oil in a bowl; stir to combine. Season. Divide rosemary mixture in half. Cut bacon in half crosswise, then cut each length into 3 strips. Wrap a strip of bacon around each piece of chicken. Thread chicken and onion onto skewers. Brush skewers with half the rosemary mixture.

2.Heat a chargrill over moderate heat. Add skewers; cook 5 minutes or until browned. Transfer to prepared tray. Bake 15 minutes or until cooked.

3.Place kumara in a shallow microwave-safe dish; cover. Microwave on High (100%) for 7 minutes or until tender. Toss kumara with spinach, vinegar, ricotta and remaining rosemary mixture. Season. Serve with kebabs.

To prevent bamboo skewers scorching during cooking, soak them in cold water for 20 minutes before using.
Note

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