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Yoghurt Chicken, Cucumber and Mint Kebabs
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These protein-rich chicken and cucumber kebabs are the perfect option when you’re looking for a healthy, yet filling snack. Make them ahead of time for your next family BBQ, or as a nutritious after-school snack or healthy lunchbox option.
5
Serves
0
Serves of Fruit
(Per Serve)
0.2
Serves of Vegetables
(Per Serve)
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INGREDIENTS:
- 500g skin-off chicken thighs, cut into 2cm pieces
- 100g natural Greek yoghurt
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1 tsp grated fresh ginger
- 1/2 tsp salt
- 4 small cucumbers, each cut into 5 rounds (or 2 Lebanese cucumbers)
- Handful of fresh mint, parsley or coriander leaves
METHOD:
- Preheat oven to 190 degrees Celsius.
- In a medium bowl, mix the yoghurt, spices, ginger and salt until well combined, then stir in the chicken pieces to coat.
- Line a baking tray with baking paper and spread the chicken out in a single layer, separating all the pieces so they aren’t touching.
- Bake for 20 minutes, remove from the oven and allow to cool to slightly before refrigerating until completely cold.
- Thread a round of cucumber, a mint/parsley/coriander leaf and a piece of chicken onto a wooden skewer, then repeat.
- Repeat with the remaining skewers.
- Keep refrigerated until ready to serve up.
RECIPE NOTES:
To increase your veggie intake, serve with a side salad or cut veggie sticks such as carrot and capsicum.
NUTRITION: Per Serving
534
kJ
5g
Fat
1.5g
Sat. Fat
0.9g
Carbs
0.35g
Sugars
0.9g
Fibre
19g
Protein
105mg
Sodium
NUTRITION: Per 100 grams
426
kJ
4g
Fat
1.3g
Sat. Fat
2.43g
Carbs
2g
Sugars
0.6g
Fibre
14g
Protein
80mg
Sodium
