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Smoky chicken kebabs

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Smoky chicken kebabs
A delicious spicy dish packed with protein. With thanks to celebrity chef Sophie Grigson for this recipe.
Serves
8
Prep
25 minutes + 30 minutes to marinate
Cook
10 minutes
Each 215g serving contains (excludes serving suggestion)
KCal
205
Carbs
1.9g
Fibre
2.9g
Protein
32.4g
Fat
6.9g
Saturates
1.1g
Sugars
1.6g
Salt
0.2g
Fruit/Veg Portion
0
Ingredients

Ingredients

For the marinade:
2 tbsp toasted coriander seeds
1 tbsp toasted cumin seeds
4 cloves garlic, peeled
4cm piece ginger, roughly chopped
2 red chillies, deseeded and roughly chopped
freshly ground black pepper
1 tbsp sun-dried tomato purée
3 tbsp white wine vinegar
3 tbsp extra-virgin olive oil
For the kebabs:
8 small chicken breasts (approx.1kg), cut into 2.5-3.5cm cubes
4 medium courgettes, cut into 2cm thick rings
8 lemon/lime wedges, to serve
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Method

Method

Recipe tips
  • If you don’t have a pestle and mortar, simply blend the marinade ingredients with a stick blender or food processor.
  • You could use cubes of salmon instead of chicken or tofu cubes for a vegan version.
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