ABOUT THE RECIPE
INGREDIENTS
500g Chicken Breast
2 cups Chickpeas (cooked, drained and rinsed)
1 cup Frozen Edamame (thawed)
1/2 Cucumber (diced)
1 Mango (diced)
4 cups Rocket
1/2 cup Tahini
2 Lemon (juiced)
1/2 tsp Black Pepper
1 Garlic (clove, minced)
1/2 cup Water
PREPARATION
Dice your chicken into cubes then slide them onto skewers for grilling. Season both sides of the kebabs with sea salt and pepper.
In a large bowl, combine the chickpeas, edamame, cucumber, mango and rocket. Set aside. In a blender, combine the tahini, lemon juice, black pepper and minced garlic. Add water and blend well until smooth. Add more water 1 tbsp at a time if needed to reach desired consistency. Set dressing aside.
Preheat your grill over medium heat. Grill your kebabs for about 8 minutes per side or until cooked through.
Dice your chicken into cubes then slide them onto skewers for grilling. Season both sides of the kebabs with sea salt and pepper.