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
To request a recipe, email firstname.lastname@example.org or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
|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.|