Number of servings:
4
Preparation time:
45 minutes
For the chicken skewers:
For the herby yogurt sauce:
For the wild rice and barley:
1. In a bowl, combine the coconut sugar, paprika, garlic, orange juice, salt and cayenne pepper. Cut the chicken into approximately 4 cm pieces, add to the marinade and mix well to coat evenly. Marinate for at least 1 hour and up to 6 hours.
2. Cover the wild rice with water and soak for about 30 minutes. Drain, then combine with the barley.
3. Bring the vegetable broth to a boil. Add the wild rice and barley, reduce the heat and cook for about 20–25 minutes, until tender. Set aside.
4. Thread the marinated chicken pieces onto skewers, using 4–5 pieces per skewer.
5. Preheat a grill or grill pan. Cook the skewers for about 5–8 minutes, turning regularly, until nicely browned and fully cooked through.
6. Prepare the sauce. Blend the Greek yogurt with the cilantro, parsley and serrano pepper until smooth. Season with salt and pepper to taste.
7. Divide the wild rice and barley between plates, then add the chicken skewers and herby yogurt sauce.
8. Before serving, drizzle everything with freshly squeezed lemon juice.
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