Name: Chicken masala skewers
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 150ml 0% fat Greek yogurt; 2 tbsp masala paste; handful of coriander leaves, chopped, plus extra leaves to serve; juice 1 lime pinch of zest, plus wedges to serve; 4 skinless, boneless chicken breasts each cut into 6 chunks; wholemeal chapatis to serve; 250g pack cherry tomatoes hulled or quartered; 1 red onion finely chopped; 1 cucumber cut into chunks

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Chicken masala skewers

Chicken masala skewers

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 12 mins

Plus marinating if you have time

A star rating of 4.9 out of 5.10 ratingsRate

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These skewers are great with a dollop of mango chutney or raita, and can also be cooked on the barbecue for hot summer days

Healthy

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Barbecue baked sweet potatoes

A star rating of 3.9 out of 5.8 ratings

Ingredients

Nutrition

Units:

MetricUS

150ml 0% fat Greek yogurt
2 tbsp masala

paste
handful of coriander

leaves, chopped, plus extra leaves to serve
juice 1 lime

pinch of zest, plus wedges to serve
4 skinless, boneless chicken breasts

each cut into 6 chunks
wholemeal chapatis

to serve

For the salad

250g pack cherry tomatoes

hulled or quartered
1 red onion

finely chopped
1 cucumber

cut into chunks

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Nutrition: per serving

kcal227
fat4g
saturates1g
carbs8g
sugars6g
fibre2g
protein39g
salt0.77g

low

Method

step 1

In a large bowl mix the yogurt, paste, half the chopped coriander, half the lime juice and all the the zest. Tip in the chicken, stir to coat and leave in the fridge to marinate for 30 mins if you have time.
step 2

Thread the chicken onto 8 skewers and cook in batches on a hot griddle pan, frying pan or barbecue for about 10-12 mins, turning until cooked though.
step 3

Meanwhile, mix the salad ingredients with the remaining lime juice and coriander in a bowl and season. Sprinkle with extra coriander and serve alongside the skewers with warmed wholemeal chapatis.

RECIPE TIPS

UP THE VEG COUNT

Add chunks of courgette, cubes of pepper or onion wedges to the skewers.

Recipe from Good Food magazine, July 2010

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A star rating of 4.9 out of 5.10 ratings

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