I tend to serve with a big salad dressed in lemon juice and sumac and here I also roasted some peppers, red onion and courgette in Fry Light and served with wholemeal pitta. I'm currently doing Slimming World and the below makes x4 skewers which each work out to 1/2 syn each making this a really low-syn-meal especially if you use your Healthy Extra Option B choice for a wholemeal pitta or wrap.
This is also great with a syn-free Tzatziki dip too; use this recipe but switch the Greek Yoghurt for Greek Fat Free Yoghurt instead.
Here's how:
- 500g skinless, boneless chicken thighs
- 2 tbsp Harissa paste (you can find in most spice sections of supermarkets, I really like the M&S one)
- 2 tbsp fat free yoghurt
- 1 tsp cumin
- 1 lemon
- 2 garlic cloves
- Salt
- Black pepper
- 1/2 tsp garlic granules
- Fry Light
A few hours before you wish to cook the kebabs, get a bowl and fill with the fat free yoghurt, harissa paste, cumin, garlic granules, a pinch each of salt and black pepper and the garlic cloves, roughly chopped. Halve the lemon and squeeze in the juice and then throw the lemons into the bowl too for extra flavour.
Give the marinade a good mix.
Now chop the chicken into small, bite-sized pieces and throw into the marinade. Use a spoon to mix the chicken around in the marinade so every piece is immersed and soaking up the flavours.
Cover with a lid or clingfilm and place into the fridge for a few hours, removing about 30 minutes before you wish to cook.
When ready to cook; thread the chicken pieces onto skewers so they are tightly packed on. I recommend investing in some reusable metal skewers; you can pick up for under a fiver in the summer months, and they are much better than the throwaway wooden ones; plus there's no chance of them setting alight on the BBQ or under the grill.
When the chicken is all threaded on, give each one a spray with Fry Light then place the skewers under a hot grill or onto the hot BBQ and allow to cook for exactly four minutes, then carefully turn onto the over side and cook for a further four minutes, which should be ample time to cook through. Take one skewer off and check one of the biggest pieces of chicken by cutting into the centre, and ensuring it isn't pink inside.
If satisfied these are cooked, remove from the grill and place onto a plate to rest for another four minutes, or return to the grill for a couple more minutes to finish off. Enjoy!
If like us, you love a kebab or food one a skewer here are a few other recipes you may like:
- Adana Kebab
- Chicken Tikka Kebabs
- Italian Chicken Skewers
- Beef Terriyaki Skewers
- Lamb Shish Kebab
- Beef Kofte Kebabs
- Chicken Souvlaki
- Healthy Chicken Shish Kebabs
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