Chef's Recipes

Como Shambhala's spiced chicken skewers with barley, fruit and nut salad

Como Shambhala shares their recipe for spiced chicken skewers, served with a grainy barley salad.

By Como Shambhala
  • 45 mins preparation
  • 30 mins cooking plus marinating, cooling
  • Serves 4
  • Print
"Any chance you could get the recipe for Como Shambhala's chicken skewers with nuts and grains?"
Rohan Perez, Subiaco, WA
To request a recipe, email send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.


  • 60 ml olive oil (¼ cup)
  • ½ preserved lemon, flesh discarded, rind coarsely chopped
  • 25 ml lemon juice
  • 6 garlic cloves, thickly sliced
  • 1/2 small Spanish onion, thickly sliced
  • 15 gm piece ginger, coarsely chopped
  • ½ tsp ground cumin
  • ½ tsp cayenne pepper
  • ½ tsp sweet paprika
  • 2 tbsp flat-leaf parsley
  • 2 tbsp coriander
  • 4 small chicken breast fillets, cut into thick wedges (700 gm)
  • 1/2 lemon
  • 50 gm wild rocket (2 cups)
  • 2 radishes, thinly sliced on a mandolin
  • 1 orange, peeled and segmented
  • Toasted sesame seeds, to serve
  • 280 gm Greek-style yoghurt mixed with 1 tsp harissa
Barley, fruit and nut salad
  • 175 gm pearl barley
  • 125 ml freshly squeezed orange juice (1-2 oranges) (½ cup)
  • 2 tsp agave nectar (see note)
  • 30 ml extra-virgin olive oil (1½ tbsp)
  • ¼ tsp orange-blossom water
  • 1 tbsp unfiltered apple cider vinegar (see note)
  • 2 celery stalks, finely chopped
  • 1 baby fennel bulb, finely chopped
  • ½ small Spanish onion, finely chopped
  • 2 pitted medjool dates, chopped
  • 2 dried apricots, diced
  • 2 small dried figs, diced
  • 2 tbsp dried cranberries
  • 2 tbsp roasted flaked almonds
  • 2 tbsp roasted pine nuts
  • 2 tbsp roasted hazelnuts
  • ¼ cup flat-leaf parsley, coarsely chopped
  • ¼ cup coriander, coarsely chopped


  • 1
    Combine oil, preserved lemon, lemon juice, garlic, onion, ginger, spices and herbs in a small blender. Season to taste and blend to a fine paste. Transfer to a bowl, add chicken and toss to combine. Cover and refrigerate for at least 1 hour to marinate. If using wooden skewers, soak in water.
  • 2
    For barley, fruit and nut salad, cook barley in a large saucepan of lightly salted simmering water until al dente (20-25 minutes). Drain and cool (10-15 minutes). Meanwhile, combine orange juice and agave nectar in a small saucepan, bring to the boil and reduce to 60ml (5-6 minutes). Remove from heat, whisk in extra-virgin olive oil, orange-blossom water and vinegar, then cool (10-15 minutes). Combine barley and remaining ingredients in a bowl, drizzle with dressing and toss gently to combine.
  • 3
    Heat a flat grill or barbecue to medium-high. Thread chicken pieces onto soaked skewers, season, then grill until browned and cooked through (3-4 minutes each side). Transfer to a plate and season with lemon juice.
  • 4
    Arrange skewers on a platter with rocket, radish and orange, scatter with sesame seeds and serve with harissa yoghurt and barley salad.


Agave nectar and unfiltered apple cider vinegar are available from health-food shops, and select grocers and supermarkets.