Serves 6 - Prep and cooking 45 minutes
1 tablespoon ground cumin
2 garlic cloves, crushed
2 teaspoons olive oil
2 oranges, rind finely grated, segmented
1kg chicken thigh fillets, excess fat trimmed, cut into 3cm pieces
2 x 400g cans brown lentils, rinsed, drained
1/2 cup firmly packed fresh continental parsley leaves
1 bunch fresh chives, cut into 1cm lengths
1 small red onion, halved, thinly sliced
2 Lebanese cucumbers, trimmed, halved lengthways, thinly sliced
- Combine the cumin, garlic, oil and orange rind in a glass or ceramic bowl. Add the chicken and season with salt and pepper. Toss to coat. Thread 4 pieces of chicken onto each skewer.
- Preheat grill on medium-high. Line a baking tray with foil. Place the skewers on prepared tray. Cook under grill for 3-4 minutes each side or until the chicken is cooked through.
- Combine the orange segments, lentils, parsley, chives, onion and cucumber in a bowl. Season with salt and pepper. Divide among serving plates and top with skewers.