- 4:15 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
by Curtis Stone
Liven up grilled chicken skewers with Curtis Stones’ spicy recipe.
Ingredients
- 2 tablespoons Coles Greek Style Yoghurt
- 1/2 cup tandoori paste
- 2 tablespoons lemon juice
- 500g chicken thigh fillets, cut into 4cm cubes
- 1/2 teaspoon ground cumin
- 1/2 small red onion, thinly sliced
- 3 medium field tomatoes cut into large chunks
- 1 lemon, cut into 4 wedges
- 1/2 teaspoon cayenne pepper
- 1/4 bunch fresh coriander, leaves only
- 2 tablespoons olive oil
Equipment
- 8 metal skewers
Method
- Step 1Combine yoghurt, tandoori paste and 1 tablespoon lemon juice in a large bowl. Add chicken, place plastic wrap directly onto marinade and refrigerate for about 4 hours.
- Step 2Preheat grill to high.
- Step 3Divide chicken among skewers, being careful not to overcrowd the skewers. Places skewers on a tray and grill for 3-4 minutes on each side, or until just cooked through. Watch carefully to avoid burning.
- Step 4For salad: Mix remaining lemon juice, oil, cayenne and cumin in a large bowl and season to taste. Add onion and tomatoes and toss to coat. Just before serving add coriander.
- Step 5Place 2 skewers on each plate with salad and serve with a lemon wedge.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1510 kj
Energy
17.5g
Fat Total
3.8g
Saturated Fat
3g
Fibre
34.3g
Protein
123mg
Cholesterol
309mg
Sodium
4.1g
Carbs (sugar)
17.5g
Carbs (total)
All nutrition values are per serve
- Author: Curtis Stone
- Image credit: (N/A)
- Publication: Coles
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