Red curry chicken kebabs

Chicken and kebabs are two of our most popular choices so this former cover star is a real winner – for barbecues or the grill

Prep:15 mins
Cook:5 mins

Serves 2
Easy

Nutrition per serving

kcal 251
fat 8g
saturates 3g
carbs 10g
sugars 8g
fibre 2g
protein 36g
salt 0.85g

Ingredients

2 boneless, skinless chicken breasts, cut into large chunks
2 tbsp Thai red curry paste
2 tbsp coconut milk
1 red pepper, deseeded and chopped into chunks
1 courgette, halved and cut into chunks
1 red onion, cut into large wedges
1 lime, halved, to serve

Tip

Know-how
Adding a splash of coconut milk to the curry paste marinade helps to keep the chicken moist, without causing flames or smoke as oil can do. You can also try adding a spoonful of yogurt.

Method

Fire up the barbecue or heat a griddle pan to high. Tip chicken, curry paste and coconut milk into a bowl, then mix well until the chicken is evenly coated. Thread vegetables and chicken onto skewers. Cook the skewers on the barbecue or griddle for 5-8 mins, turning every so often, until the chicken is cooked through and charred. Serve with herby rice, salad and a lime half to squeeze over.