Chimichurri Chicken Skewers with Quinoa Salad

A fresh chimichurri sauce elevates this tasty and healthy dish.


720g chicken thighs, cut into quarters

1 cup chopped mint leaves

180g quinoa

2 crushed garlic cloves

½ cup roughly chopped pepitas

500ml water

2tsp smoked paprika

¼ cup sunflower seeds

400g rinsed and drained can of lentils

2tbsp olive oil

2tbsp apple cider vinegar

Labneh, lemon wedges and mint to serve


3 chopped green onions

1 deseeded green chilli

60ml apple cider vinegar

1 cup each of mint and parsley leaves


  1. Place water and quinoa in a saucepan and bring to boil. Cover and reduce heat. Cook until tender, about 12 minutes. Allow to cool.
  2. Place garlic, chicken, salt, pepper, and paprika in a bowl and combine. Thread chicken onto skewers and leave for ten minutes to marinate.
  3. Make chimichurri sauce by placing all the ingredients into a food processor. Process until finely chopped.
  4. Heat a barbecue or grill pan over high heat. Put the pepitas, chopped mint, sunflower seeds, vinegar, lentils, half the oil and salt and pepper into a bowl. Add the quinoa and mix gently.
  5. Brush chicken skewers with the rest of the oil and grill for four minutes on each side until cooked.
  6. Serve chicken with chimichurri, labneh, quinoa salad, extra mint and lemon wedges.

Serves 4