Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 60grams parmesan
- 400grams Woolworths RSPCA Approved chicken thigh fillets
- 2 cloves garlic, crushed
- 2tablespoons extra virgin olive oil
- 4 spring onions, cut into 3cm lengths
- 4 Woolworths tortillas
- 2/3 cup Woolworths whole egg mayonnaise
- 60grams baby spinach leaves
- 1 Lebanese cucumber, sliced
- 1/4 bunch continental parsley, leaves picked
- 1 lemon, cut into cheeks
Description
While garlic chicken skewers will make peckish mouths smile, the parmesan aioli is a real showstopper. Fit to feed a crowd or just yourself, it's a winner!
Method
Step 1 of 3
Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Finely grate half of the parmesan. Using a vegetable peeler, shave remaining parmesan. Coarsely chop chicken. Place chicken in a bowl along with 1 garlic clove, 1 tbs oil and half of the finely grated parmesan. Mix well. Thread chicken and onion onto metal skewers.
Step 2 of 3
Heat remaining oil in a large frying pan over medium-high heat. Cook skewers, in batches, for 2 minutes or until brown all over. Transfer to a prepared tray. Bake for 15 minutes or until cooked and golden brown. Cook tortillas in the same pan, in batches, for 30 seconds each side or until golden brown. Transfer to a plate. Cover to keep warm.
Step 3 of 3
Whisk mayonnaise with remaining finely grated parmesan. Place tortillas on plates. Top with spinach, cucumber and parsley. Add skewers to plates. Sprinkle with shaved parmesan. Season with freshly cracked black pepper. Serve with parmesan aioli and lemon.
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