Lime & Paprika Chicken Skewers with a Buckwheat & Kale Salad


Serves 4

  • 1 Cup of Buckwheat
  • 1 Carrot
  • 1/2 White Cabbage
  • 1/2 Red Cabbage
  • 4 Handfuls of Kale
  • 2 Lemons
  • Drizzle of Olive Oil
  • Drizzle of Balsamic
  • Handful of Parsley
  • 600g Free Range Chicken
  • 2 Limes
  • 2 tbsp Paprika
  • 1 Courgette
  • 3 Mixed Peppers
  • 1 Red Onion


  • Start by dicing your chicken, in a container or bowl add the lime juice and paprika and give a stir or shake. Place this in the fridge.
    Whilst the chicken is marinading, add the buckwheat to a pan and boil for 8-10 minutes. Prep the cabbages and steam for 5 minutes to soften slightly. Refine the kale in a food processor or by hand, add this to a bowl, finely slice the carrot and add to the kale. Add the cabbages and parsley.
    Drain the buckwheat and add to the salad.
    Squeeze both the lemons, olive oil and balsamic over the dressing and massage it slightly for 1 minute to soften the kale. Place this in the fridge.
    Preheat the grill! Prep your skewers by roughly chopping your courgette, peppers and red onion. Take the chicken out the fridge and make your skewers up! Place them in the grill until chicken is cooked through - about 20 minutes!
    Serve up your salad and place skewers alongside!