Chicken Espetada with Warm Pesto Veggies

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'.

Preparation time: 20 mins

Cooking time: 50 mins

Serves: 2


  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.
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  • 6 deboned chicken thighs, cut in half
  • 2 wooden skewer, soaked in water
  • 1tbls butter
  • for the herb rub:
  • 1tbls dried Italian herbs
  • 1tsp dried thyme
  • 1tsp 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
  • 20g butter
  • 20g coconut oil
  • 3 handfuls of rocket or spinach
  • 4tbls pesto