chicken-espetada

Chicken Espetada with Warm Pesto Veggies

RatingDifficultyIntermediate

Espetada roughly translated from Portuguese means "skewered", also commonly referred to as a kebab. Kebab means many different things in different parts of the world so for safety sake, if you don’t feel like saying ES-PE-TA-DA, you could always just say 'skewer'.

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chicken-espetada
Yields2 Servings
Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins
 6 deboned chicken thighs, cut in half
 2 wooden skewer, soaked in water
 1 tbsp butter
for the herb rub
 1 tbsp dried Italian herbs
 1 tsp dried thyme
 1 tsp dried garlic flakes
 salt and pepper
For the roasted vegetables
 4 courgettes, cut into 4
 8 button mushrooms
 ½ red pepper, cut into thick strips
 20 g butter
 20 g coconut oil
 3 handfuls of rocket or spinach
 4 tbsp pesto
1

Preheat the oven to 180°C.

2

Gently melt the butter and the coconut oil together.

3

Place the vegetables on an oven tray and drizzle with the melted butter and coconut oil. Season well with salt and pepper.

4

Roast in the oven for 35 minutes until they are soft and golden. Remove from the oven and toss the pesto through while the vegetables are hot.

5

While the vegetables are roasting, make the chicken skewers. In a bowl, toss the chicken pieces in the herbs and dried garlic and season well with salt and pepper. Make the skewers with the chicken.

6

Melt the butter in a frying pan and brown the chicken kebabs until they are golden all over. Place them on a baking tray and pop them in the oven for 10 minutes.

7

Place the roasted vegetables on the rocket or spinach on a plate. Top with the chicken skewer and drizzle in a little olive oil.

Ingredients

 6 deboned chicken thighs, cut in half
 2 wooden skewer, soaked in water
 1 tbsp butter
for the herb rub
 1 tbsp dried Italian herbs
 1 tsp dried thyme
 1 tsp dried garlic flakes
 salt and pepper
For the roasted vegetables
 4 courgettes, cut into 4
 8 button mushrooms
 ½ red pepper, cut into thick strips
 20 g butter
 20 g coconut oil
 3 handfuls of rocket or spinach
 4 tbsp pesto

Directions

1

Preheat the oven to 180°C.

2

Gently melt the butter and the coconut oil together.

3

Place the vegetables on an oven tray and drizzle with the melted butter and coconut oil. Season well with salt and pepper.

4

Roast in the oven for 35 minutes until they are soft and golden. Remove from the oven and toss the pesto through while the vegetables are hot.

5

While the vegetables are roasting, make the chicken skewers. In a bowl, toss the chicken pieces in the herbs and dried garlic and season well with salt and pepper. Make the skewers with the chicken.

6

Melt the butter in a frying pan and brown the chicken kebabs until they are golden all over. Place them on a baking tray and pop them in the oven for 10 minutes.

7

Place the roasted vegetables on the rocket or spinach on a plate. Top with the chicken skewer and drizzle in a little olive oil.

Chicken Espetada with Warm Pesto Veggies