These simple but delicious skewers are perfect for the BBQ season!
- 1 ½ cups puy lentils
- 4 chicken breasts
- 1 clove garlic (finely chopped)
- 1 tspn cumin
- 1 tspn turmeric
- ¼ tspn cinnamon
- Rind of 1 orange (finely grated)
- 2 tspn avocado oil or coconut oil
- 1 bunch fresh coriander
- 1 small red onion (finely chopped)
- ½ cucumber (finely chopped)
- 1 mango (peeled and chopped into chunks)
- Juice of 1 lime
- ½ a chilli (optional)
- Black pepper
- Sea salt or Himalayan salt
First, start by cooking the lentils for about 45 minutes in simmering water. Then soak 4 wooden skewers in water for about 10 minutes so they don’t burn on the grill or BBQ.
Cut the chicken breast into bite sized pieces. Combine the cumin, turmeric, cinnamon, garlic, orange rind, and a pinch of salt and pepper in a bowl, and then coat the chicken pieces evenly with the mix. Skewer the chicken pieces and brush all over with the avocado or coconut oil.
When the lentils are about 10 minutes from being ready, cook the chicken skewers on a griddle pan or BBQ, over a medium heat, for 3-4 minutes on each side, or until the chicken is completely cooked through.
While the skewers are cooking, add the mango, onion, cucumber, chilli, coriander, and lime juice to a bowl. Stir the lentils through the salad and serve alongside the succulent chicken skewers.