Chargrilled Chicken Kebabs


This recipe is very low in propoints and calories (4 propoints or approx. 325 kcal per portion).

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You will need:(for 2 portions)

A griddle pan (if possible)


For the marinade:

1 clove crushed garlic

1 teaspoon olive oil

juice of 1 lemon

1 tablespoon low-salt soy sauce

pinch of chilli flakes

black pepper


For the kebabs:

2 skinless chicken breast fillets (165g each)

4 short bamboo skewers


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Start by blending all the marinade ingredients into a mixing bowl.
Make cuts in each chicken breast, but leave the breast whole. This allows for the marinade to flavour the breast, but makes it much easier to apportion the servings later.
Put the chicken breasts into the marinade and mix around thoroughly so that the chicken is well-covered. 
Cover the bowl with clingfilm and refrigerate. If you have an hour spare that would be great, but 30 minutes will suffice.

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When you are ready to start cooking, take the chicken breasts, cut each one into about 8 even pieces, then thread onto skewers.

Make 2 skewers per person.

(Approx 4 pieces of chicken on each)

Spray the griddle pan with Frylight sunflower oil and pre-heat the griddle pan on the hob on high. Once hot, place the chicken skewers onto the griddle.

They should sizzle and smoke -you will need the extractor fan on, but you want them to cook quickly and get that char-grilled finish to them. Cook for about 5 minutes, then flip over to chargrill the other side. Cook another 5 minutes then turn the hob off, cover with foil and remove the pan from the heat. Leave for 5 minutes before serving.

This enables the kebabs to cook in the smoke and the meat is rested for a few minutes before serving.

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