Chicken and Pepper Kebabs with Fusilli
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
- For the pasta salad
- 6 cups Fusilli
- 2 Vine Tomatoes (seeded and diced)
- ½ small Cucumber (peeled, seeded, and diced)
- 2 Tbsps pitted black olives (chopped)
- 2 Tbsps Basil (chopped)
- For the skewers and garnish
- 4 small, skinless Chicken breasts (diced)
- 2 medium onions (diced)
- 2 red peppers (diced)
- 2 Tbsps sunflower oil
- 1 Tbsp Harissa
- 1 cup Soy yogurt (to serve)
- 8 wooden Skewer (soaked in water for 30 minutes beforehand)
- salt
- freshly ground Black pepper
Preparation steps
1.
For the pasta salad: Preheat the grill or barbecue to hot. Cook the fusilli in a large saucepan of salted, boiling water for 8 - 10 minutes until 'al dente. '
2.
Drain well and refresh in iced water. Drain again and toss with the diced tomato, cucumber, olives, and some of the chopped basil. Season to taste, cover, and set to one side.
3.
For the skewers: Thread the chicken, onion, and red pepper onto the skewers. Brush with sunflower oil, the harissa, and then sprinkle the remaining chopped basil on top.
4.
Grill for 7 - 9 minutes, turning occasionally, until the chicken is cooked through and the vegetables are lightly charred.
5.
Serve the skewers with the pasta salad, and some seasoned yoghurt on the side.
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