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Wednesday, 23 June 2010

Lemon and Chilli Chicken Kebabs


2 large Chicken breasts
1 clove of Garlic
1 tsp Chilli flakes
3 tbsp Lemon Juice
1 tbsp Coriander leaf
3 tbsp very low fat natural Yoghurt
Freshly ground Salt and Black Pepper


You can use a bowl for this recipe but I prefer a clear plastic resealable food bag as its easier to mix the ingredients and store when chilling.

Peel and crush the garlic and slice the chicken breasts into bite size chunks. Place all the ingredients into the bag, seal and mix thoroughly by manipulating the bag.

Place the bag onto a shelf in the fridge and leave to chill/marinate for one hour.

When ready to cook, remove from bag and place onto skewers. The chicken can be cooked on its own or with chunks of onion and red pepper, or alternatively chunks of fresh pineapple.

You can also use this as a lunch recipe, cook the day before, chill and then add to a lunchbox salad.

Sins per serving:

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