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Ingredients

600g chicken thigh fillets, trimmed
340g jar marinated artichoke hearts
24 (350g) small button mushrooms
1/2 cup lemon juice (see note)
2 x 240g cans chickpeas, drained, rinsed
1/2 cup fresh flat-leaf parsley leaves, roughly chopped

Method

Step 1 Cut chicken into 2cm cubes. Place in a large bowl. Drain artichokes, reserving 2 tablespoons marinade. Add artichokes, mushrooms and 1/4 cup lemon juice to chicken. Toss to coat.
Step 2 Thread chicken, mushrooms and artichoke alternately onto skewers.
Step 3 Heat a greased barbecue plate or chargrill on medium heat. Add skewers. Cook, turning, for 8 to 10 minutes or until chicken is browned and cooked through. Transfer to a plate. Cover with foil. Rest for 5 minutes.
Step 4 Place chickpeas, parsley, reserved marinade and remaining lemon juice in a bowl. Season with salt and pepper. Toss to combine. Serve skewers with chickpea salad.

Chicken and artichoke skewers with chickpea salad

How to make Chicken and artichoke skewers with chickpea salad

Ingredients

Method