Recipe for Asian Chicken BBQ Kebabs
2 turnips – cut into wedges (1cm)
1 leek – cut in half lengthways & slice (1cm)
1 tbsp Carb Smart BBQ Sauce (or sauce of your choice)
12g chicken fillets
1/8 red cabbage – slice thinly
1 spring onion – slice thinly at an angle
3g fresh coriander – chop leaves roughly
1/4 clove garlic – peel, grate finely & chop
1/4 lemon – zest & juice
salt & pepper (from your pantry)
olive oil (from your pantry)
tin foil (from your pantry)
Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.
Lemon: Using the fine side of a box grater, grate the peel to create zest. Cut in half and juice.
Turnip and leek: Place separately on a tin foil lined baking tray with a drizzle of olive oil. Season with salt and pepper and mix to coat. Arrange in a single layer (leaving space for the chicken skewers) and roast for 20 minutes until golden.
Chicken: Mix HALF the Carb Smart BBQ Sauce with the chicken and season with salt and pepper. Thread the chicken fillets onto the skewers in a zig zag manner (see inset pic). After the veggies have cooked for 10 minutes, add the skewers to the same tray (making sure not to let them touch) and roast for 8-12 minutes until cooked through. In the last minute, coat the chicken with the REST of the sauce.
Slaw: Mix together red cabbage, spring onion and coriander and dress with the garlic, lemon zest, lemon juice and a glug of olive oil. Season with salt and pepper.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.