Sponsored: Chicken skewers with Florida Grapefruit
Serves: 4
Prep time: 35Total time: 
Sponsored
Sponsored: Chicken skewers with Florida Grapefruit
Chicken skewers with Florida Grapefruit, nectarine and mint, served with pitta and whipped feta
Serves: 4
Prep time: 35Total time: 
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Ingredients
- 2 nectarines, stoned and quartered
- 6 skinless chicken thigh fillets, halved
- 2 Florida Grapefruit, cut into thick slices and quartered
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, chopped
- 100g feta cheese
- 100g ricotta cheese
- 1 tbsp Florida Grapefruit juice, plus an extra squeeze
- 2 tbsp fresh mint leaves
- 8 mini or 4 regular pitta breads, warmed
- 1 tbsp black onion (nigella) seeds
Step by step
-
Soak 4 bamboo skewers in water for at least 20 minutes.
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Push a nectarine quarter on to each skewer, then add the chicken and Florida Grapefruit alternately. Finish each with another nectarine quarter to secure the ingredients.
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Season the kebabs with olive oil, salt, pepper and fresh rosemary. Place the chicken under a pre-heated grill and cook for 15 minutes or until the chicken is cooked through and the Florida Grapefruit is caramelised.
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Meanwhile, whip together the feta, ricotta, Florida Grapefruit juice and half of the mint in a food processor until smooth.
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Spread the whipped feta onto the pitta breads and scatter with the remaining mint and the black onion seeds.
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When the chicken is cooked, remove from the grill and place on top of the pitta breads.
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Serve with an extra squeeze of Florida Grapefruit and enjoy.
