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Chicken skewers grazing platter

Chicken skewers grazing platter

Choose free-range chicken as a better-for-you protein option.

  • Serves 4-6
  • Less than 45 minutes


  • 4 (about 500g) PnP free-range chicken breasts
  • 1 Tbsp (15ml) olive oil
  • Salt and milled pepper
  • 1 Tbsp (15ml) PnP oak-smoked chipotle spice rub
  • 1 cup (250ml) cooked bulgur wheat
  • 1 cup (250ml) cooked pearl barley
  • ½ pack (60g) asparagus, blanched
  • 4 mini cucumbers, thinly sliced
  • Juice (60ml) of 1 lemon
  • 2 Tbsp (30ml) fresh herbs (such as mint, parsley and coriander), chopped
  • 3 Tbsp (45ml) olive oil
  • 1 large tub (250g) PnP hummus
  • ¼ cup (60ml) PnP crispy chickpeas
  • ½ punnet (100g) cherry tomatoes, halved
  • Lemon wedges and a handful mint and parsley, for serving


  1. Cut chicken breasts lengthwise into 2cm thick strips.
  2. Drizzle chicken with oil, season and rub with spice.
  3. Thread onto skewers.
  4. Heat a pan with oil over medium-high heat.
  5. Fry skewers until golden brown, about 7-8 minutes in total. Set aside.
  6. Combine grains, asparagus and cucumber.
  7. Drizzle with lemon juice, herbs and olive oil. Season.
  8. Arrange salad and hummus on a platter and sprinkle with crispy chickpeas. Top with skewers.
  9. Serve with tomatoes, lemon wedges and herbs.
  10. Chef's tip: Add ½ cup (125ml) defrosted PnP edamame for extra crunch and a pop of colour.
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