Chicken Tikka Kebabs
Ingredients- Serves 2
2 free range or organic chicken breasts
2 bell peppers, cut into chunks
2 medium red onions, cut into 8 pieces
4 tablespoons plain yogurt
2 tablespoons tikka curry paste
Method
- Mix the yogurt and tikka paste together in a bowl.
- Cut the chicken into large cubes and stir it into the curry-yogurt mixture.
- Leave to marinate for 30-60minutes. From experience, marinating for too long can make the chicken become too soft!
- Turn the grill on to a med-high setting or around 230°
- Thread the chicken, onion and peppers onto kebab sticks. I like to use metal ones.
- Grill each of the kebabs for around 7 minutes on each side. Test that the chicken is cooked through.
I like to serve this with a large salad and Tzatziki.
Carbohydrates: you may add some brown rice to this dish if you wish.
Tzatziki –serves 8
250g full-fat Greek yogurt
½ cucumber, grated
1 small clove garlic
Salt and pepper
Method
- Grate the cucumber and remove any excess liquid by squeezing it slightly in a clean tea-towel or muslin cloth.
- Stir the garlic and cucumber into the Greek yogurt and season with sea salt and pepper.
Dominique Ludwig is a Nutritionist MSc and Nutritional Therapist who is also BANT and AFMCP accredited. Dominique works in personalised nutrition with most health conditions. Founder of the Nutrition and Lifestyle Programme Renew Reset Recharge. Dominique is also Head if Nutrition at Meyer Clinic Chichester. Dominique has an enviable list of worldwide clients from actresses, Popstars, athletes and entrepreneurs
