Sumac chicken skewers with pomegranate salad
4
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Chicken skewers are a simple barbecue favourite and sumac adds a tasty lemon tang
Ingredients
Chicken breast, skinless, raw
500 g, cut into 3cm pieces
Olive Oil
1 tablespoon(s)
Morrisons Sumac
2 serving(s)
White basmati rice, dry
90 g
Turmeric
½ teaspoon(s)
Green Beans
400 g
Tomato
3 medium, chopped
Pomegranate
½ medium, seeds only
Mustard Cress
15 g
Red onion
¼ small, finely chopped
0% fat natural Greek yogurt
80 g
Garlic
½ clove(s), crushed
Instructions
1
Thread the chicken onto 8 metal or pre-soaked bamboo skewers. Brush over half the oil and sprinkle over the sumac.
2
Heat a barbecue or preheat griddle pan. Cook the skewers, turning occasionally, over a medium heat for 8 minutes or until cooked through.
3
Meanwhile, put the rice and turmeric in a small saucepan with 180ml water. Bring to a boil, then reduce the heat to low. Cover and simmer for 12 minutes. Set aside, covered, for 5 minutes. Fluff the rice with a fork.
4
Cook the green beans in a small saucepan of boiling water for 2 minutes. Drain, then transfer to a medium bowl with the tomatoes, pomegranate seeds, cress, onion and remaining oil. Season and toss to combine. Mix the yogurt and garlic with 2 tablespoonfuls of water in a small bowl. Lightly season.
5
Serve the skewers with the rice, salad and yogurt sauce.
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