Tuscan Chicken Skewers with Lemon, Chilli and Mint Zoodles

Serves  4
Preparation   10 mins
Cooking   10 mins
Print recipe


  • 2 tablespoons extra virgin olive oil
  • 6 cups (600g) zucchini noodles (zoodles) (see Note)
  • 1 long red chilli, thinly sliced
  • 1 lemon, zested, then cut into wedge lemon, zested, then cut into wedges
  • ½ cup mint leaves


1. Preheat a barbecue or chargrill pan to high. Thread the Lilydale Tuscan Breast Steak strips onto 8 metal skewers and drizzle with half the olive oil. Cook for 8-10 minutes, turning halfway, or until cooked. Set aside.

2. Meanwhile, heat remaining oil in a large non-stick frying pan over high heat. Add the zucchini noodles, chilli and lemon zest, and cook for 30 seconds, or until just softened.

3. Divide the zucchini noodles between plates, top with chicken skewers and sprinkle with mint leaves. Serve with lemon wedges and sprinkle with pepper.


Note: Zucchini noodles (zoodles) can be bought from some supermarkets and fruit and vegetable shops. To make your own, use 4 medium zucchini, and use a spiraliser or a julienne vegetable peeler to cut the zucchini into noodles.

Tuscan Chicken Skewers with Lemon, Chilli and Mint Zoodles.

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