Persian Chicken Skewers With Lemon, Cauliflower & Green Olive Salad

Prep time
45min
Cook time
30min
Serves
4

Perfect as a weeknight treat or for effortless hosting.  

Ingredients:

Chicken:
  • 3 Tbsp (45ml) olive oil
  • 2 Tbsp (30ml) tomato paste
  • Juice and zest of 1 lemon
  • 1 Tbsp (15ml) smoked paprika
  • ½ tsp (2.5ml) crushed chilli flakes
  • 4 garlic cloves, minced
  • 1 tsp (5ml) salt
  • ½ tsp (2.5ml) ground black pepper
  • 1 x County Fair Skinless Chicken Breasts
Cauliflower:
  • 1 head of cauliflower
  • 2 Tbsp (30ml) olive oil 
  • 1 tsp (5ml) salt 
  • pinch ground black pepper
  • ⅓ cup (80ml) green olives, pitted and quartered
  • ¼ preserved lemon, finely chopped
  • 2 Tbsp (30ml) preserved lemon liquid
  • 1 Tbsp (15ml) capers
  • ⅓ cucumber, diced
  • ¼ cup (60ml0 toasted pumpkin seeds
  • Juice and zest of ½ lemon
Yoghurt dressing:
  • ½ cup (125ml) yoghurt
  • 2 cloves garlic, finely minced
  • Juice and zest of ½ lemon
  • 1 tsp (5ml) honey 
  • 10g dill, roughly chopped
  • Salt and black pepper

Method:

  1. Prepare the chicken: Soak 8 short skewers in water until ready to prepare the chicken.
  2. In a bowl mix together the olive oil, tomato paste, lemon juice, lemon zest, smoked paprika, chilli flakes, garlic, salt and black pepper. 
  3. Slice the chicken pieces into bite-size pieces. Add them to the marinade and toss well. Allow to marinade for a minimum of 30 minutes. 
  4. Prepare the Cauliflower: Preheat the oven to 220°C. Cut the cauliflower into even florets. Place them in a roasting dish and drizzle over 2 tablespoons olive oil, salt and pepper. Toss, then roast in the oven for 10-15 minutes, until golden and just tender. Remove from the oven. 
  5. In a bowl, mix the olives, preserved lemon + liquid, capers, cucumber, pumpkin seeds, lemon juice and zest together. 
  6. Prepare the yoghurt dressing: Mix the ingredients together. Season to taste with salt and pepper.
To cook the chicken:
  1.  Skewer the chicken pieces on the skewers. Set your grill to a medium heat. Cook the chicken, turning often, until it has good colour and is cooked through, 10-15 minutes. 
  2. Once cooked, serve on a platter. Toss the cauliflower with the olive and cucumber mixture. Spoon onto the platter. Top with pomegranate seeds, and serve toasted pitas on the side.