What are the main ingredients in Chimichurri Chicken Kebabs & Soda Bread?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Chimichurri Chicken Kebabs & Soda Bread?

Calories: 1257, Carbs: 155 grams, Fat: grams, Protein: 71.5 grams, Sugar: 10 grams, Salt: 1363 grams

How do I prepare Chimichurri Chicken Kebabs & Soda Bread?

GOOD TO GO: Plate up the chicken kebabs and drizzle with the remaining chimichurri sauce. Garnish with the remaining chopped parsley. Serve the tomato & bocconcini salad on the side with the soda bread. Serve any remaining chimichurri sauce on the side for dunking. SIDE SALAD: To a salad bowl, add the halved baby tomatoes. Toss with the bocconcini quarters, ½ the chopped parsley, the juice from 2 lemon wedges, seasoning, and a drizzle of olive oil. Set aside. CHICKEN KEBABS: Pat the chicken dry with paper towel. Thread the chicken strips onto each skewer, making sure that they are secure. Repeat, filling up each skewer, until all the skewers are full. Coat in oil, the NOMU rub, and seasoning. Place onto a roasting tray and roast in the hot oven until cooked through, 8-10 minutes (turning halfway). Baste with some of the chimichurri sauce in the final 1-2 minutes. CHIMICHURRI: In a bowl, combine the chimichurri sauce with the yoghurt, a squeeze of lemon juice, the lemon zest (to taste), seasoning, and water in 5ml increments until drizzling consistency. Set aside. SOAK THE SKEWERS: Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes (this prevents them from burning). START THE SODA BREAD: Preheat the oven to 220°C. Lightly grease and flour a cake tin. In a large bowl, combine the herbed flour, the bicarb, and a pinch of salt. Add the buttermilk and mix until it forms a sticky dough. (Mix until just combined - don’t overmix!) Add an extra splash of water if the dough is not coming together. Place on a floured surface and shape into a round, flat ball big enough for the greased tin. (You don’t need to knead the dough!) Place into the greased tin and cut a deep cross in the top of the dough with a sharp knife. Pop in the hot oven and bake until browned and cooked through, 25-30 minutes.

What should be prepared from my kitchen to make Chimichurri Chicken Kebabs & Soda Bread?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Chimichurri Chicken Kebabs & Soda Bread

Tender chicken mini fillets are coated in a zesty chimichurri-yoghurt sauce before being threaded onto skewers and roasted to perfection. Paired with a homemade rustic buttermilk soda bread, and sided with a vibrant tomato & bocconcini salad.

Chimichurri Chicken Kebabs & Soda Bread

with a tomato & bocconcini salad

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Bicarbonate of Soda
Bocconcini Balls
Buttermilk
Chicken
Chutney Yoghurt
Free-range Chicken Mini Fillets
Fresh Parsley
Golden Sultanas
Lemon
Lemons
NOMU Poultry Rub
Spiced Flour
Wooden Skewers

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Photo of Chimichurri Chicken Kebabs & Soda Bread

Serves 1

START THE SODA BREAD
Preheat the oven to 220°C. Lightly grease and flour a cake tin. In a large bowl, combine the herbed flour, the bicarb, and a pinch of salt. Add the buttermilk and mix until it forms a sticky dough. (Mix until just combined - don’t overmix!) Add an extra splash of water if the dough is not coming together. Place on a floured surface and shape into a round, flat ball big enough for the greased tin. (You don’t need to knead the dough!) Place into the greased tin and cut a deep cross in the top of the dough with a sharp knife. Pop in the hot oven and bake until browned and cooked through, 25-30 minutes.
SOAK THE SKEWERS
Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes (this prevents them from burning).
CHIMICHURRI
In a bowl, combine the chimichurri sauce with the yoghurt, a squeeze of lemon juice, the lemon zest (to taste), seasoning, and water in 5ml increments until drizzling consistency. Set aside.
CHICKEN KEBABS
Pat the chicken dry with paper towel. Thread the chicken strips onto each skewer, making sure that they are secure. Repeat, filling up each skewer, until all the skewers are full. Coat in oil, the NOMU rub, and seasoning. Place onto a roasting tray and roast in the hot oven until cooked through, 8-10 minutes (turning halfway). Baste with some of the chimichurri sauce in the final 1-2 minutes.
SIDE SALAD
To a salad bowl, add the halved baby tomatoes. Toss with the bocconcini quarters, ½ the chopped parsley, the juice from 1 lemon wedge, seasoning, and a drizzle of olive oil. Set aside.
GOOD TO GO
Plate up the chicken kebabs and drizzle with the remaining chimichurri sauce. Garnish with the remaining chopped parsley. Serve the tomato & bocconcini salad on the side with the soda bread. Serve any remaining chimichurri sauce on the side for dunking.

Spiced Flour - 1
Golden Sultanas - 1
Bicarbonate of Soda - 2,5ml
Buttermilk - 125ml
Wooden Skewers - 3
Chutney Yoghurt - 1
Lemon - 1
Free-range Chicken Mini Fillets - 150g
NOMU Poultry Rub - 10ml
Baby Tomatoes - 80g
Bocconcini Balls - 4
Fresh Parsley - 3g

Download the Recipe

Serves 2

START THE SODA BREAD
Preheat the oven to 220°C. Lightly grease and flour a cake tin. In a large bowl, combine the herbed flour, the bicarb, and a pinch of salt. Add the buttermilk and mix until it forms a sticky dough. (Mix until just combined - don’t overmix!) Add an extra splash of water if the dough is not coming together. Place on a floured surface and shape into a round, flat ball big enough for the greased tin. (You don’t need to knead the dough!) Place into the greased tin and cut a deep cross in the top of the dough with a sharp knife. Pop in the hot oven and bake until browned and cooked through, 25-30 minutes.
SOAK THE SKEWERS
Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes (this prevents them from burning).
CHIMICHURRI
In a bowl, combine the chimichurri sauce with the yoghurt, a squeeze of lemon juice, the lemon zest (to taste), seasoning, and water in 5ml increments until drizzling consistency. Set aside.
CHICKEN KEBABS
Pat the chicken dry with paper towel. Thread the chicken strips onto each skewer, making sure that they are secure. Repeat, filling up each skewer, until all the skewers are full. Coat in oil, the NOMU rub, and seasoning. Place onto a roasting tray and roast in the hot oven until cooked through, 8-10 minutes (turning halfway). Baste with some of the chimichurri sauce in the final 1-2 minutes.
SIDE SALAD
To a salad bowl, add the halved baby tomatoes. Toss with the bocconcini quarters, ½ the chopped parsley, the juice from 2 lemon wedges, seasoning, and a drizzle of olive oil. Set aside.
GOOD TO GO
Plate up the chicken kebabs and drizzle with the remaining chimichurri sauce. Garnish with the remaining chopped parsley. Serve the tomato & bocconcini salad on the side with the soda bread. Serve any remaining chimichurri sauce on the side for dunking.

Spiced Flour - 1
Golden Sultanas - 1
Bicarbonate of Soda - 5ml
Buttermilk - 250ml
Wooden Skewers - 6
Chutney Yoghurt - 1
Lemon - 1
Free-range Chicken Mini Fillets - 300g
NOMU Poultry Rub - 20ml
Baby Tomatoes - 160g
Bocconcini Balls - 8
Fresh Parsley - 5g

Download the Recipe

Serves 3

START THE SODA BREAD
Preheat the oven to 220°C. Lightly grease and flour a cake tin. In a large bowl, combine the herbed flour, the bicarb, and a pinch of salt. Add the buttermilk and mix until it forms a sticky dough. (Mix until just combined - don’t overmix!) Add an extra splash of water if the dough is not coming together. Place on a floured surface and shape into a round, flat ball big enough for the greased tin. (You don’t need to knead the dough!) Place into the greased tin and cut a deep cross in the top of the dough with a sharp knife. Pop in the hot oven and bake until browned and cooked through, 25-30 minutes.
SOAK THE SKEWERS
Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes (this prevents them from burning).
CHIMICHURRI
In a bowl, combine the chimichurri sauce with the yoghurt, a squeeze of lemon juice, the lemon zest (to taste), seasoning, and water in 5ml increments until drizzling consistency. Set aside.
CHICKEN KEBABS
Pat the chicken dry with paper towel. Thread the chicken strips onto each skewer, making sure that they are secure. Repeat, filling up each skewer, until all the skewers are full. Coat in oil, the NOMU rub, and seasoning. Place onto a roasting tray and roast in the hot oven until cooked through, 10-12 minutes (turning halfway). Baste with some of the chimichurri sauce in the final 1-2 minutes.
SIDE SALAD
To a salad bowl, add the halved baby tomatoes. Toss with the bocconcini quarters, ½ the chopped parsley, the juice from 3 lemon wedges, seasoning, and a drizzle of olive oil. Set aside.
GOOD TO GO
Plate up the chicken kebabs and drizzle with the remaining chimichurri sauce. Garnish with the remaining chopped parsley. Serve the tomato & bocconcini salad on the side with the soda bread. Serve any remaining chimichurri sauce on the side for dunking.

Spiced Flour - 1
Golden Sultanas - 1
Bicarbonate of Soda - 7,5ml
Buttermilk - 375ml
Wooden Skewers - 9
Chutney Yoghurt - 1
Lemons - 2
Free-range Chicken Mini Fillets - 450g
NOMU Poultry Rub - 30ml
Baby Tomatoes - 240g
Bocconcini Balls - 12
Fresh Parsley - 8g

Download the Recipe

Serves 4

START THE SODA BREAD
Preheat the oven to 220°C. Lightly grease and flour a cake tin. In a large bowl, combine the herbed flour, the bicarb, and a pinch of salt. Add the buttermilk and mix until it forms a sticky dough. (Mix until just combined - don’t overmix!) Add an extra splash of water if the dough is not coming together. Place on a floured surface and shape into a round, flat ball big enough for the greased tin. (You don’t need to knead the dough!) Place into the greased tin and cut a deep cross in the top of the dough with a sharp knife. Pop in the hot oven and bake until browned and cooked through, 25-30 minutes.
SOAK THE SKEWERS
Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes (this prevents them from burning).
CHIMICHURRI
In a bowl, combine the chimichurri sauce with the yoghurt, a squeeze of lemon juice, the lemon zest (to taste), seasoning, and water in 5ml increments until drizzling consistency. Set aside.
CHICKEN KEBABS
Pat the chicken dry with paper towel. Thread the chicken strips onto each skewer, making sure that they are secure. Repeat, filling up each skewer, until all the skewers are full. Coat in oil, the NOMU rub, and seasoning. Place onto a roasting tray and roast in the hot oven until cooked through, 10-12 minutes (turning halfway). Baste with some of the chimichurri sauce in the final 1-2 minutes.
SIDE SALAD
To a salad bowl, add the halved baby tomatoes. Toss with the bocconcini quarters, ½ the chopped parsley, the juice from 4 lemon wedges, seasoning, and a drizzle of olive oil. Set aside.
GOOD TO GO
Plate up the chicken kebabs and drizzle with the remaining chimichurri sauce. Garnish with the remaining chopped parsley. Serve the tomato & bocconcini salad on the side with the soda bread. Serve any remaining chimichurri sauce on the side for dunking.