Lemon Pepper Chicken Skewers with Quinoa Herb Salad

Serves 4

800g chicken thighs, trimmed and cubed

2 Tbsp lemon rind

2 tsp ground black pepper

1 tsp salt

4 Tbsp olive oil

1 cup quinoa

1 cup parsley, roughly chopped

½ cup fresh mint, roughly chopped

3 spring onions, green parts only, finely chopped

250g cherry tomatoes, quartered

½ cup walnuts, roughly chopped

Handful of rocket lettuce

3 Tbsp garlic oil

2 Tbsp olive oil

¼ cup lemon juice

1 tsp cumin

1 tsp ground coriander

½ tsp white sugar

Salt and pepper to taste

Combine chicken, olive oil, lemon rind, black pepper and salt in a bowl and marinate for 1 hour, or longer. Soak 8 bamboo skewers in water for 10 minutes prior to threading marinated chicken.

Cook quinoa and let cool.  Whisk together garlic oil, olive oil, lemon juice, cumin, coriander, sugar, salt and pepper. Combine quinoa, parsley, mint, spring onions, tomatoes, walnuts, rocket and dressing in a bowl.

Heat a BBQ or grill to a high heat. Add chicken skewers and cook, turning every couple of minutes, until cooked through. Remove from heat and rest for 3-5 minutes before serving with salad.