Delicious kebabs using lean chicken breasts and a marinade made with store-bought tikka masala paste and low-fat coconut milk. Serve with your choice of sides: cauliflower rice works well if you are living low-carb, or some lovely fragrant Basmati rice if you need a post-workout carb dinner. (Macros calculated per kebab.)
- 60g tikka masala paste
- ½ tin low-fat coconut milk (shaken well)
- squeeze lime juice
- 4 chicken breasts, skinless and deboned
- 2 red onions
- chopped coriander, to serve
- Whisk the tikka paste, coconut milk and lime juice together in a bowl.
- Chop the chicken into large chunks, approximately 3-4cm pieces. Add to the bowl of marinade and toss well to coat. Cover and place in the fridge overnight.
- To cook, preheat the oven to 180°C.
- Soak four wooden skewers in some water while you prepare the onions. Peel the onions and trim the ends leaving the root end intact. Slice each onion into four wedges. (Leaving the root will ensure each quarter holds together.)
- Thread the chicken onto the 4 (drained) skewers, including two onion wedges on each. Place onto a roasting tray and use a silicon pastry brush to cover the skewers (particularly the onion wedges) with any leftover marinade from the bowl.
- Bake in the oven for 18-20 minutes, turning and brushing the kebabs halfway through with the juices + marinade run-off from the tray itself.
- Serve the kebabs with finely chopped coriander – and enjoy with your choice of side dish.