AT A GLANCE
"Any chance you could get the recipe for Como Shambhala's chicken skewers with nuts and grains?"
Rohan Perez, Subiaco, WA
REQUEST A RECIPE
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|01||Combine oil, preserved lemon, lemon juice, garlic, onion, ginger, spices and herbs in a small blender. Season to taste and blend to a fine paste. Transfer to a bowl, add chicken and toss to combine. Cover and refrigerate for at least 1 hour to marinate. If using wooden skewers, soak in water.|
|02||For barley, fruit and nut salad, cook barley in a large saucepan of lightly salted simmering water until al dente (20-25 minutes). Drain and cool (10-15 minutes). Meanwhile, combine orange juice and agave nectar in a small saucepan, bring to the boil and reduce to 60ml (5-6 minutes). Remove from heat, whisk in extra-virgin olive oil, orange-blossom water and vinegar, then cool (10-15 minutes). Combine barley and remaining ingredients in a bowl, drizzle with dressing and toss gently to combine.|
|03||Heat a flat grill or barbecue to medium-high. Thread chicken pieces onto soaked skewers, season, then grill until browned and cooked through (3-4 minutes each side). Transfer to a plate and season with lemon juice.|
|04||Arrange skewers on a platter with rocket, radish and orange, scatter with sesame seeds and serve with harissa yoghurt and barley salad.|