Moroccan Spiced Chicken Skewers with a Roasted Vegetable Salad


  • Chicken Skewers:
  • 1 clove garlic, crushed
  • 1 teaspoon ground ginger
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Finely grated zest of 1 lemon
  • 1 tablespoon olive oil
  • 400g lean chicken breast, diced
  • Pre soaked bamboo skewers
  • Roast Vegetable Salad:
  • 500g Kent pumpkin, skin on
  • 1 red onion, cut into wedges
  • 1 red capsicum, halved, seeded, thickly sliced lengthways
  • 2 teaspoons olive oil
  • 2 bunches asparagus, trimmed
  • 200g rocket
  • 120g pomegranate arils (seeds) (about ½ pomegranate)
  • Pomegranate dressing:
  • ½ garlic clove
  • 1 tablespoon pomegranate molasses
  • 1 tablespoon lemon juice
  • 1 tablespoon pomegranate arils (seeds)
  • 1 teaspoon pure maple syrup
  • 2 tablespoons olive oil


  1. ​In a bowl, combine garlic, ginger, turmeric, cumin, coriander, lemon zest and olive oil. Add chicken and mix until well coated.
  2. Preheat oven to 180°C. Line 2 baking trays with baking paper.
  3. Cut pumpkin into chunks, red onion into quarters and capsicum into thick slices. Spread vegetables out onto prepared baking tray and drizzle with 1 teaspoon olive oil. Roast for 30 minutes or until vegetables have caramelised and are cooked through.
  4. On a separate baking tray, spread the asparagus and drizzle with 1 teaspoon olive oil. Roast for 15 minutes or until cooked through.
  5. While vegetables are roasting, thread chicken onto skewers.
  6. Pan fry, grill or BBQ chicken skewers for 4-5 minutes each side or until chicken is browned and cooked through. Keep warm.
  7. To make pomegranate dressing, place the garlic, pomegranate molasses, lemon juice, pomegranate arils, maple syrup and olive oil into a small food processor and blitz until smooth.
  8. Put the rocket, vegetables and pomegranate arils into a large salad bowl. Drizzle with pomegranate dressing and toss to combine.
  9. Serve chicken skewers with roasted vegetable salad.

Prawn and quinoa salad

Prawn and Quinoa Salad


  • 100g quinoa
  • 3 cups green beans, trimmed
  • 1 teaspoon olive oil
  • 2 garlic cloves, finely chopped
  • 350g raw prawns with tail-shells on
  • 1 tablespoon olive oil
  • 2 tablespoons lemon juice
  • 1 x 250g punnet cherry tomatoes, halved
  • ½ bunch fresh dill, chopped
  • ½ bunch flatleaf parsley, chopped
  • ¼ bunch mint, chopped
  • 120g baby spinach, roughly chopped
  • 50g macadamia nuts, roughly chopped


  1. Place quinoa in a large saucepan and cover with water. Bring to the boil and cook for 20 minutes, or until tender. Drain well and set aside.
  2. Cook green beans in a saucepan of boiling water for 2-3 minutes or until tender. Drain. Refresh under cold running water, drain.
  3. Heat olive oil in a large frying pan, add garlic and prawns and cook for 3 minutes, until the prawns are cooked through.
  4. To make dressing, combine olive oil and lemon juice in a bowl and stir to combine.
  5. Mix together the quinoa, cherry tomatoes, parsley, dill, and mint in a small bowl.
  6. Place the spinach and green beans on the bottom of a large salad plate, top with quinoa mix and scatter prawns and macadamia nuts over the salad and drizzle with dressing.

Chilli fish stir fry


  • 2 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 1 tablespoon fresh ginger, grated
  • 460g blue-eye trevalla or other firm white fish, cut into 3cm pieces
  • 220g Hokkien noodles
  • 200g snow peas, trimmed, sliced diagonally
  • 1 bunch broccolini, sliced
  • 4 green onions, sliced
  • 1 bunch baby bok choy, chopped
  • 1 tablespoon salt-reduced soy sauce
  • 1 ½ tablespoons sweet chilli sauce
  • ¼ teaspoon chilli flakes
  • 2 tablespoons fresh coriander for garnish


  1. Heat oil in a non-stick frying pan over medium-high heat.
  2. Cook garlic, ginger and fish, stirring occasionally, until fish is almost cooked through. Transfer to a plate and set aside.
  3. Cook or heat noodles according to packet instructions. Drain well.
  4. Add snow peas, broccolini and green onion to the pan, cook for 2-3 minutes or until tender. Add bok choy, noodles, soy sauce, sweet chilli sauce and chilli flakes. Cook, stirring for another 2 minutes until noodles are heated through.
  5. Return cooked fish to the pan and cook stirring for 1 minute. Garnish with fresh coriander.


Popular posts from this blog


Parmesan Tomato Zucchini Bake