Chicken, Pesto, Feta and Tomato Skewers

 

6 skewers

• 2 chicken breasts, cut into 2 cm (1 in.) cubes

Spicy ketchup marinade

• 60 ml ketchup
• 30 ml olive oil
• 10 ml ground allspice
• Salt and pepper
• 15ml harissa
• 1 onion, finely chopped

Feta and tomato pesto

• 60 ml fresh parsley
• 60 ml fresh coriander
• 30 ml pine nuts (pine nuts)
• Juice of ½ lemon
• 60 ml olive oil
• 60 ml feta, crumbled
• 1 Italian tomato, seeded and diced
• Salt and pepper

1. In a food processor, combine all the marinade ingredients; in a bowl, mix the chicken with the marinade, cover and leave to marinate for at least 4 hours in the refrigerator.
2. Thread the chicken cubes onto previously soaked wooden skewers.
3. Grill the skewers for 10 to 12 minutes over medium heat on the barbecue or in a ridged cast-iron skillet; turn occasionally during cooking.
4. For the pesto, in a food processor, reduce the parsley, cilantro, pine nuts, lemon juice and olive oil into a smooth pesto; transfer to a bowl, then add the feta and tomato cubes, season.
5. Serve the pesto as a dip with skewers, or garnish small pitas.

BON APPÉTIT