US
Chicken tikka skewers
Prep and cooking time: 30mins
Complex carb portions, per serving: 0
Ingredients
Serves: 2
500g chicken thighs, skinless and boneless
2 tbsp tikka paste
1 tbsp coconut cream
1 mango cheek, diced
½ cucumber, diced
1 head romaine lettuce, chopped
1 small handful fresh coriander, roughly chopped
1 bell pepper, cut into large chunks
1 small red onion, cut into large chunks
1 lime, juiced
2 tbsp extra virgin olive oil
Method
Cut the chicken thighs into bite-size pieces (2-3cm chunks). Place them in a small mixing bowl and cover with the tikka paste, coconut cream, and salt and pepper.
If using wooden kebabs, oil them lightly and set aside. Prepare all the salad ingredients while the chicken is marinating.
Start layering the kebabs with the chicken, onion, pepper, chicken, etc. Make sure the top and bottom are both chicken to ensure the kebab stays together.
Heat 1 tbsp oil in a large, non-stick grill pan or saucepan, over high heat. Keep an oil splatter top nearby, or another saucepan to cover the skewers, as they will splatter.
Cook the kebabs until golden, or for roughly 10mins.
Add the other tbsp of oil, lime juice, and salt and pepper to a small dish to dress the salad as desired.