Photo of Sumac chicken skewers with pomegranate salad by WW

Sumac chicken skewers with pomegranate salad

Points® value
Total Time
30 min
15 min
15 min
Chicken skewers are a simple barbecue favourite and sumac adds a tasty lemon tang


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


½ teaspoon(s)

Green Beans

400 g


3 medium, chopped


½ medium, seeds only

Mustard Cress

15 g

Red onion

¼ small, finely chopped

0% fat natural Greek yogurt

80 g


½ clove(s), crushed


  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.