Indian Spiced Chicken Skewers

Packed with lovely veg and full of indian style flavour this is really easy to prepare and would be perfect with prawns or firm fleshed fish also. I use chicken thighs in this recipe but you can use breast meat either if you prefer. These are cooked in the oven on metal skewers - in the summer I will bring out the barbeque for perfect summer eating. Load this with lots of colorful peppers and serve with a big salad and you will really be upping your micronutrients and fibre intake.

Serves 4

4 tbsp Greek style yogurt you can use low fat if needed

2 garlic cloves chopped and mashed

1tsp each of ground cumin, coriander, turmeric and salt

1/2 tsp cayenne pepper or similar to add a bit of heat

1 tbsp oil

zest and juice of half a lemon

6-8 chicken thighs off the bone or 3-4 chicken breasts

3 peppers - red orange yellow colors if possible

1 large red onion

6 - 8 metal skewers

Cut the chicken into 2” by 2” pieces

Add all the marinade ingredients into a non metal bowl, mix well and add the chicken and toss well to coat. Cover and leave in the fridge - you can leave this overnight

Prepare the peppers and onions and cut them 2” pieces which are big enough to be threaded onto the metal skewers.

Thread alternating chicken pepper and onion on to the skewers and cook at 180C for 25 minutes until the chicken is cooked and veg are tender. If you like you can turn on the grill and give them a quick blast under it to get some golden charring on them as if they have been on the barbeque.

Serve with loads of salad and slaw plus some rice or roasties for a delicious meal.