Barbecue baked sweet potatoes
This veggie barbecue dish is effort-free - just pop the potatoes on the coals and wait til meltingly soft
Chicken masala skewers
Serves 4
Easy
Prep:
Cook:
Plus marinating if you have time
These skewers are great with a dollop of mango chutney or raita, and can also be cooked on the barbecue for hot summer days
Skip to ingredients
- 150ml 0% fat Greek yogurt
- 2 tbsp masalapaste
- handful of corianderleaves, chopped, plus extra leaves to serve
- juice 1 limepinch of zest, plus wedges to serve
- 4 skinless, boneless chicken breastseach cut into 6 chunks
- wholemeal chapatisto serve
For the salad
- 250g pack cherry tomatoeshulled or quartered
- 1 red onionfinely chopped
- 1 cucumbercut into chunks
Nutrition: per serving
- kcal227
- fat4g
- saturates1g
- carbs8g
- sugars6g
- fibre2g
- protein39g
- salt0.77glow
Method
step 1
In a large bowl mix the yogurt, paste, half the chopped coriander, half the lime juice and all the the zest. Tip in the chicken, stir to coat and leave in the fridge to marinate for 30 mins if you have time.
step 2
Thread the chicken onto 8 skewers and cook in batches on a hot griddle pan, frying pan or barbecue for about 10-12 mins, turning until cooked though.
step 3
Meanwhile, mix the salad ingredients with the remaining lime juice and coriander in a bowl and season. Sprinkle with extra coriander and serve alongside the skewers with warmed wholemeal chapatis.
