CHICKEN TIKKA KEBABS
We've given kebabs a makeover! Marinate tender chicken breasts and cook with crunchy onions, juicy tomatoes and sweet peppers. Serve with a side of sweet potato fries and salad for a speedy mid-week meal.
Per serving : 432kCal / Carbs 45g / Protein 45g / Fat 8g
Ingredients
300g Sweet Potato (halve and then cut into chips)
2 tsp Olive Oil
pinch of Salt & Pepper
1 tsp Paprika
1 tsp Rosemary
300g Chicken Breast
1 tbsp Tikka Powder
120g Greek Yogurt
1 1/2 Coloured Peppers (cut into cubes)
1/2 Red Onion (cut into squares)
6 Baby Tomatoes
1 tsp Mint
30g Cucumber (peel, cut and remove middle)
60g Rocket Leaves
1 tsp Balsamic Vinegar
How to make it
- Pre-heat oven to 200c (392°F).
- Place the sweet potatoes into a large mixing bowl.
- Add l tsp of olive oil to the chips as well as salt, pepper, paprika and rosemary and mix well so all the chips are covered.
- Put the chips on to a baking tray and then place in the preheated oven for 40 minutes (flip them over after 20 minutes, when you start cooking the kebabs).
- Cut the chicken breasts into chunks and add to a mixing bowl. Add the tikka powder and 70g Greek yogurt and mix well.
- If you have time, marinate in the fridge for a few hours for more flavour.
- In a random order, place the chicken pieces, onion, pepper and tomatoes onto the kebab skewers.
- Place the kebab skewers in the oven for the last 20 minutes with the sweet potato chips.
- In a small mixing bowl, add 50g Greek yogurt and dried mint. Then cut the cucumber into small pieces, add to small mixing bowl and mix well.
- Divide the rocket leaves between 2 plates, and then add the chicken and vegetable s from each kebab skewer to the plates.
- Mix l tsp of olive oil and l tsp of balsamic vinegar together and pour over the salads before serving.