Marinated in spice and mild curry paste, these chicken skewers are dressed to grill.
Ingredients
- 600g chicken thigh fillets, cut into 3cm pieces
- 2 tablespoons tikka masala curry paste
- 1/2 teaspoon cumin seeds
- 2 1/2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 2 Lebanese cucumbers, quartered lengthways, coarsely chopped
- 3 radishes, trimmed, halved, thinly sliced
- 1/2 small red onion, thinly sliced
- 200g grape tomatoes, halved lengthways
- 1/2 cup fresh coriander leaves
- 8 pieces chapati or naan bread
Method
- Step 1Combine the chicken, curry paste, cumin seeds and half the oil in a bowl. Thread the chicken mixture onto 8 metal or soaked bamboo skewers. Brush a barbecue flat plate or chargrill with a little of the remaining oil and heat on medium-high. Cook the skewers, turning once, for 5 minutes or until cooked through.
- Step 2Meanwhile, combine the lime juice, cucumber, radish, onion, tomato, coriander and remaining oil in a bowl. Season with salt and pepper.
- Step 3Cook the bread on the barbecue for 1-2 minutes or until charred and heated through. Serve with the skewers and salad.
- Low carb
- Low sugar
- Lower gi
Nutrition
2200 kj
Energy
28g
Fat Total
6g
Saturated Fat
8g
Fibre
34g
Protein
119mg
Cholesterol
740.71mg
Sodium
3g
Carbs (sugar)
31g
Carbs (total)
All nutrition values are per serve
- Author: Liz Macri
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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