500g skin-off chicken thighs, cut into 2cm pieces
100g reduced fat Greek yoghurt
1 tsp cumin
1 tsp ground coriander
1 tsp smoked paprika
1/2 tsp turmeric
1 tsp grated fresh ginger
2 Lebanese cucumbers, each cut into 2cm rounds
Handful of fresh mint leaves
Wooden skewers
Preheat oven to 190˚C. Line a baking tray with baking paper.
In a medium bowl, mix the yoghurt, spices, and ginger until well combined, then stir in the chicken pieces to coat.
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 leaf and a piece of chicken onto a wooden skewer, repeat until the skewer is full.
Repeat with the remaining skewers.
Keep refrigerated until ready to serve up.
Serving Suggestion: Mint leaves can be swapped for other herbs you may have on hand, such as parsley or coriander. Cucumber can be swapped for 1 continental cucumber.
Enjoy as part of a lunchbox with a side salad or cut veggie sticks such as carrot and capsicum, or as a snack.
Storage: Assembled kebabs can be stored in an airtight container in the fridge for 2 days.
Kids in the kitchen tips: Depending on your child’s age and skill, they can help measure the ingredients, mix the spices into the yoghurt, and thread the ingredients onto the kebab sticks.
When preparing this recipe:
| Serving size: 168g (1 skewer) | Per serving | Per 100g |
|---|---|---|
| Energy (kJ) | 657 | 313 |
| Fat (g) | 5.9 | 2.8 |
| Saturated Fat (g) | 2.0 | 0.9 |
| Carbohydrates (g) | 5.0 | 2.4 |
| Sugars (g) | 4.4 | 2.1 |
| Fibre (g) | 1.4 | 0.7 |
| Protein (g) | 20.1 | 9.6 |
| Sodium (mg) | 86.3 | 41.1 |
Healthy Eating
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