Herbed chicken skewers with pea pesto potato salad

Herbed chicken skewers with pea pesto potato salad

1 hour 5 mins



  • 2 tablespoons fresh continental parsley, chopped
  • 2 tablespoons fresh chives, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 1 garlic clove, finely chopped
  • 1 lemon, rind finely grated
  • 2 tablespoons Extra Virgin Avocado Oil
  • 4 (about 550g) chicken thigh fillets, fat trimmed, cut into 2cm pieces
  • 500g Perlas potatoes
  • 2 cups frozen peas, thawed
  • 1/4 cup fresh mint leaves
  • 20g finely grated parmesan
  • 20g (1/4 cup) Extra Virgin Avocado Oil
  • 100g baby spinach leaves


  • Step 1

    Combine the parsley, chives, rosemary, garlic, lemon rind and oil in a bowl. Add the chicken and toss to coat. Place in the fridge for 20 minutes to marinate.

  • Step 2

    Meanwhile, to make the pea pesto potato salad, cook potatoes in a saucepan of boiling water for 12-15 minutes or until tender. Drain. Set aside for 5 minutes to cool slightly. Cut in half. Gently crush potato with a fork and place in a bowl. Cool completely.

  • Step 3

    Process the peas, mint, parmesan and oil in a food processor until a coarse paste forms. Combine with the potato and the spinach leaves. Season.

  • Step 4

    Preheat a barbecue grill or chargrill on medium. Thread the chicken onto metal or soaked bamboo skewers and season. Cook, turning, for 4-5 minutes or until chicken is cooked.

  • Step 5

    Serve the chicken skewers with the pea pesto potato salad.

Serving size: 4

Recipe courtesy of taste.com.au

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