Makes 5 kebabs
Ingredients:
450g chicken breast, diced
5 wooden skewers
2 tsps olive oil
1 red bell-pepper, diced
1 yellow bell-pepper, diced
1 small red onion, peeled and cut into quarters
for the marinade:
2 tbsps Greek yoghurt (use dairy free if preferred)
1 tsp chilli powder
1 heaped tsp ground coriander
a pinch of ground black pepper
1 heaped tsp ground cumin
1 tsp ground turmeric
1 clove garlic, finely chopped
a pinch of sea salt
juice of 1 lemon
Method:
Place all marinade ingredients into a large bowl and stir well. Add the chicken and stir to cover well. Refrigerate for 1 hour, or overnight if you have time.
Immerse the wooden skewers in cold water and soak for 30 minutes. Prepare a medium grill. Line the grill tray with tin foil.
Thread pieces of chicken, bell-pepper, and onion onto each skewer. Repeat until all of the chicken has been used up. Aim for a total of 5 kebabs.
Place the kebabs on the tin foil. Brush the onions and peppers lightly with olive oil.
Grill for 20-25 minutes, turning every 4-5 minutes. Remove from the grill when the chicken is thoroughly cooked.
Store any leftover kebabs in an airtight container and refrigerate for up to 3 days.
Serving suggestion:
Serve with a side salad and / or steamed rice.
Per kebab: 198 calories 6g fat
8g carbs 28g protein