Matt Golinski’s Yoghurt Chicken, Cucumber and Mint Kebabs
Makes 10 kebabs (5 serves)
If being taken to school in a lunchbox this snack with need to be kept cold with an icepack or two. Get the back to school food safety essentials here.
Ingredients
500 gm skin-off chicken thighs, cut into 2cm pieces
100 gm 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 ‘Qukes’, each cut into 5 rounds *
Handful of fresh mint, parsley or coriander leaves
*Qukes are a small cucumber sold in punnets, available in many suburban supermarkets. If you can’t find them, chunks of continental or Lebanese cucumbers will work fine.
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.
To increase your veggie intake, serve with a side salad or cut veggie sticks such as carrot and capsicum.
Nutritional Information
Per serve (based on 5 serves): 631kj energy, 5.9 fat (1.96g saturated fat), 20g protein and 0.1g fibre.
Recipe created by Matt Golinski, Health and Wellbeing Queensland Ambassador.
