Carrot and Parsley Chicken Thigh Skewers with Spinach Salad
2 pieces chicken thighs
1 large, cut into chunks carrot
1 cup, fresh spinach
1/2, sliced leek
1/4 cup, chopped parsley
1, cut into chunks red bell pepper
1/2, cut into chunks red onion
1 tsp cumin
1 tsp coriander
2 tbsp lemon juice
3 tbsp olive oil
to taste salt
to taste pepper
In a bowl, mix the cumin, coriander, lemon juice, 2 tbsp of olive oil, salt, and pepper. Add the chicken thighs to the marinade, cover, and refrigerate for at least 20 minutes.
After marinating, thread the marinated chicken thighs, carrot chunks, parsley, red bell pepper, and red onion onto skewers in an alternating pattern.
Heat a grill pan or barbecue over medium heat. Brush the skewers with the remaining olive oil and cook for about 15-20 minutes, turning occasionally, until the chicken is cooked through.
In a bowl, toss the fresh spinach with sliced leek, a drizzle of olive oil, lemon juice, salt, and pepper.
Serve the Carrot and Parsley Chicken Thigh Skewers hot off the grill alongside the refreshing spinach salad. Enjoy the vibrant flavors and textures of this delicious meal!
For an extra burst of flavor, try grilling the red bell peppers before skewering them. You can also serve these skewers with a side of tzatziki sauce for a creamy and tangy addition.
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360
15g
30g
20g
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