Chicken Kebabs

IngredientsQtyProteinFatCHO
Chicken thigh, skin off (raw)
500g
100
25
0
Capsicum, red and/or yellow - 2 medium
300g
3
0
9
Zucchini, sliced - 2 medium
300g
3
0
6
Olive oil, virgin cold pressed - 2 tablespoons
40ml
0
36
0
Lemon, juice - 1 tablespoon
1 TBS
0
0
0
Paprika, ground spice - 1 teaspoon
1 tsp
0
0
0
Salt and pepper to taste
n/a
0
0
0

Total per serve

0 0 0

Serving Suggestions

Click on the serving suggestions below to calculate the totals for your meal.

IngredientQtyProteinFatCHO
Basmati rice - 1/3 cup already cooked
50g
1
0
13
Basmati rice - 1 cup already cooked
150g
3
0
35
Green salad with drizzle of lemon juice
handful
2
0
1
Steamed green vegetables - 1 cup
100g
2
0
3

Serving Suggestion Totals

0 0 0

Meal + Serving Suggestions Total

0 0 0

Serves - 4
per Serve - main ingredients + 1/3 cup rice + green vegetables:     330 cal   /   1390 kJ 
for Vegetarian - use tofu instead of chicken
 


Soak the wooden skewers over night to prevent them from burning during cooking.



Preparing the Chicken

Cut the chicken into bite size pieces. Do the same with the capsicum and zucchini. Next thread the chicken and vegetables onto the skewers alternating as you go. Aim for 2-3 kebabs per person. Preheat the grill or BBQ to medium high setting. 

 

Preparing the Seasoning

While waiting for the griller to heat, add the olive oil and lemon juice to a small dish and mix in the paprika, salt and pepper. With a basting brush, baste the kebabs with the olive oil. 

 

Grilling the Kebabs

Place the kebabs on a grilling tray then under the grill, or straight onto the preheated BBQ. Grill on medium to high heat, turning a few times until vegetables are tender and chicken is cooked through. Baste with any remaining marinade half way through cooking.

 

To Serve

Serve with steamed basmati rice and green vegetables.

 

  • Prep time - 30mins
  • Cooking time - 20mins
  • Serves - 4

My Meal Matrix

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EXAMPLE MEAL MATRIX

Meal Protein Fat CHO
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