Lemon and Garlic Chicken Skewers with Lentil Salad

You will need 8 pre-soaked bamboo skewers

700g chicken thigh fillets, trimmed, cut into 3cm pieces
1 tablespoon finely-grated lemon rind
2 teaspoons finely-chopped lemon thyme
2 garlic cloves, crushed
1/4 cup olive oil
150g butternut pumpkin, peeled, cut into 1cm pieces
400g can lentils, drained, rinsed
150g semi-dried tomatoes, roughly chopped
1/2 cup roughly-chopped fresh basil leaves
1/4 cup lemon juice
lemon wedges, to serve

• Place chicken, lemon rind, thyme, garlic and 1 tablespoon of oil in a bowl. Toss to combine. Cover and refrigerate for 30 minutes, if time permits. Thread chicken onto skewers.
• Toss pumpkin in 2 teaspoons oil. Heat a greased barbecue plate or chargrill over medium-high heat. Cook skewers for 3 minutes each side. Add pumpkin. Cook for 2 to 3 minutes or until pumpkin is browned and chicken cooked through. Remove to a plate.
• Place lentils, tomatoes, basil and pumpkin in a bowl. Add lemon juice and remaining oil. Toss gently to combine. Serve skewers with lentil mixture and lemon wedges.