Pistachio-crusted chicken skewers

Spiked onto rosemary skewers for extra flavour, this pistachio-coated chicken kebab recipe is sensational!

Recipe «Pistachio-crusted chicken skewers» presented in category Recipes / Meat, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp extra virgin olive oil, 1 tsp smoked paprika, 900g chicken breast fillets, thickly sliced, 40g pistachio kernels, finely chopped, 2 tbsp chopped fresh continental parsley , 12 long fresh rosemary sprigs, 2 x 240g pkts cherry truss tomatoes, Olive oil spray , 1 tbsp finely grated lemon rind, 1 tsp sea salt.

Ingredients:

• 1 tbsp extra virgin olive oil 
• 1 tsp smoked paprika 
• 900g chicken breast fillets, thickly sliced 
• 40g pistachio kernels, finely chopped 
• 2 tbsp chopped fresh continental parsley 
• 12 long fresh rosemary sprigs 
• 2 x 240g pkts cherry truss tomatoes 
• Olive oil spray 
• 1 tbsp finely grated lemon rind 
• 1 tsp sea salt 

Instructions

1. Combine the oil and paprika in a large bowl. Add the chicken, pistachio and parsley and toss to coat. Place in the fridge for 30 minutes to marinate.
2. Remove the lower leaves from the rosemary sprigs, leaving about 5cm at the top. Thread the chicken onto the rosemary skewers.
3. Preheat a chargrill on medium-high. Use scissors to divide each tomato truss into 3 portions. Spray with oil. Cook, turning occasionally, for 3-5 minutes or until the tomato softens slightly and is lightly charred.
4. Spray chargrill with oil. Cook half the skewers for 4-5 minutes each side or until golden and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining chicken skewers.
5. Combine lemon rind and sea salt in a bowl. Place skewers on a serving dish and sprinkle with lemon salt. Serve with the tomatoes.