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Pistachio Chicken Skewers

Cook Time 20 mins
Servings 2


  • 300 gm chicken thighs or breast
  • 1/4 cup pistachio nuts
  • 1 tsp dried thyme
  • sea salt and pepper to taste
  • 2 cup kale
  • 1/2 cup cherry tomatoes
  • 2 Tbs olive oil


  • Chop chicken in 2-4cm cubes. 
    Finely chop the pistachio nuts, or give them a quick blend in the food processor. 
    Combine pistachio nuts with the thyme, salt and pepper. 
    Thread chicken onto the skewers and brush with olive oil. 
    Roll the chicken in the pistachio mixture.
    Heat a frying pan with olive oil and cook the chicken skewers until cooked through. Once done, remove from pan and set aside.
    Shred the kale leaves from the stems. 
    Drizzle them with olive oil and give the leaves a quick massage with your hands to tenderize the leaves. 
    Slice tomatoes in half and combine with the kale, then season with salt and pepper.
    Add a little more olive oil to the frying pan and quickly sauté the kale and tomatoes for 2-3 minutes.
    Serves skewers with a side of sautéd kale.