Cumin Spiced Chicken Skewers With Orange & Lentil Salad


1 tablespoon ground Cumin

2 garlic cloves crushed

2 teaspoon olive oil

2 oranges, find finely grated, segmented

1 kg chicken thigh fillets, excess fat removed, cut into 3c, pieces

2 x 400g cans brown lentils, drained

½ cup firmly packed fresh continental parsley

1 bunch fresh chives

1 small red onion, halved, thinly sliced

2 Lebanese cucumbers, trimmed, halved lengthways, thinly sliced

2 large sticks celery, finely sliced

½ head fresh broccoli chopped into small pieces

Cumin-spiced plain low-fat yoghurt, to serve



  • Combine cumin, garlic, oil and orange rind in a class or ceramic bowl. Add chicken and season to taste with salt & pepper. Thread 4 pieces or chicken onto each skewer.
  • Preheat grill on medium-high. Line baking tray with foil. Place skewers on prepared tray and cook under grill for 3-4 minutes each side or until thoroughly cooked through
  • Combine orange segments, lentils, parsley, chives, onion, celery and cucumber in a bowl. Season to taste with salt & pepper. Divide among serving plates. Serve hot with cumin spiced yoghurt.


Per Serve


38g protein

10g fat

20g carb

6g dietary fibre