Garlic & Thyme Chicken Kebabs
with Lemon & Spinach Risoni
If this explosion of colour on your plate doesn’t get you excited for dinner, we don’t know what will. Kebabs of chicken in a Grecian marinade of olive oil, garlic, thyme and lemon sit atop a bed of zesty risoni, the perfect way to soak up every delicious morsel of flavour in this meal.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 clove
garlic
1 bunch
thyme
1
lemon
350 g
chicken thigh
1
red onion
½ punnet
cherry tomatoes
½ cup
risoni
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 bag
baby spinach leaves
Not included in your delivery
1.5 tbs
olive oil
Nutritional Values
Utensils
Cooking Steps
Preheat the grill to a medium-high heat. To prepare the ingredients, peel and crush the garlic, finely chop the thyme leaves, zest the lemon and cut into wedges, cut chicken thighs into cubes, cut red onion into wedges and finely chop the baby spinach.
In a shallow dish combine half of the olive oil, the garlic, thyme and the juice of half of the lemon wedges.
Skewer the chicken thigh cubes, red onion wedges and cherry tomatoes onto the skewers, alternating as you go. Pour over the marinade and set aside for at least 15 minutes to marinate.
Place the chicken skewers under the grill and cook for 8 minutes on each side or until the chicken is cooked through. Tip: If you’re using bamboo skewers, wrap the exposed ends with foil.
Meanwhile, bring a medium saucepan of salted water to the boil. Add the risoni and cook for 8 minutes or until ‘al dente’. Drain. Leave in the sieve or colander while you cook the spinach (see step 6).
Heat the remaining olive oil in the same saucepan you cooked the risoni in over a medium heat. Add the baby spinach and cook, stirring, for 1 minute or until wilted. Return the risoni to the pan and stir through the baby spinach. Add a pinch of lemon zest and season to taste with salt and pepper.
Divide the risoni between plates and top with the chicken skewers. Serve with the remaining lemon wedges.