Sumac and paprika-spiced chicken with herb salad

PREPARATION TIME 20 MINUTES COOKING TIME 15 MINUTES
800g chicken tenderloins
2 cloves garlic, crushed
2 teaspoons sweet paprika
2 tablespoons sumac
2 teaspoons finely chopped fresh oregano
2 tablespoons water
1 teaspoon vegetable oil
2.5 cups coarsely chopped fresh flat-leaf parsley
1 cup coarsely chopped fresh coriander
 1/ 2 cup coarsely chopped fresh mint
4 medium tomatoes (600g), chopped coarsely
1 medium red onion (170g), chopped coarsely
1/3 cup (80ml) lemon juice
1 tablespoon olives olive
1 Thread chicken onto skewers. Using fingers, rub combined garlic, paprika, sumac, oregano, water and vegetable oil all over chicken. Cook chicken on heated light oiled flat grill (or barbecue) until cooked through.
2 Meanwhile, place herbs, tomato and onion in medium bowl with juice and olive oil. Serve with chicken skewers
4 per serving
6.6g carbohydrate; 10.7g total fat (2g saturated fat) 1367KJ (327 cal); 48.8g Protein