Photo of Sumac chicken skewers with pomegranate salad by WW

Sumac chicken skewers with pomegranate salad

4 - 7
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
Sumac is a dried fruit which is ground to make a spice which has a tasty lemony flavour.


Skinless chicken breast

500 g, cut into 3cm pieces

Ground sumac

2 tsp

Olive oil

1 tbs

Basmati rice

½ cup(s), (90g)

Dried turmeric

½ tsp

Green beans

400 g


3 medium, coarsely chopped


½ medium, seeds removed

Fresh chervil

20 g, (1/2 cup) leaves

Red onion

¼ small, finely chopped

99% fat-free plain yoghurt

cup(s), (80g)


½ clove(s), crushed


  1. Thread chicken onto 8 metal or soaked bamboo skewers. Sprinkle with sumac.
  2. Heat half the oil in a large frying pan over medium heat. Add skewers and cook, turning occasionally, for 8 minutes or until cooked through.
  3. Meanwhile, place rice and turmeric in a small saucepan with ¾ cup (180ml) water. Bring to the boil. Reduce heat to low. Cover and simmer for 12 minutes. Set aside, covered, for 5 minutes. Fluff up rice with a fork.
  4. Cook green beans in a small saucepan of boiling water over high heat for 2 minutes. Drain. Transfer to a medium bowl with tomato, pomegranate, chervil, onion and remaining oil. Season with salt and pepper. Toss well to combine. Combine yoghurt, garlic and 2 tablespoons water in a small bowl. Season with salt and pepper.
  5. Serve skewers with rice, salad and yoghurt sauce.


TIP: If you can’t find chervil, you can use flat-leaf parsley instead.