Grilled chicken skewers with hummus yoghurt
Nutrition Info.(per serve)
8 wooden skewers
1 tablespoon olive oil
2 teaspoons dried oregano
1 lemon, grated zest and juice
600g chicken breast fillets, cut in 2cm chunks
1 medium-sized red capsicum, cut in 2cm chunks
4 corn cobs
400g can chickpeas in
spring water, drained, rinsed
1/2 cup low-fat plain yoghurt
2 large bunches spinach,trimmed, roughly chopped
Total fat 12g
Saturated fat 3g
Dietary fibre 9g
1 Soak wooden skewers in cold water for 5 minutes. Mix oil, oregano and lemon zest in a large shallow dish. Add chicken to dish and toss to coat. Thread chicken chunks and capsicum alternately onto soaked skewers.
2 Heat a barbecue hotplate to high or spray a large grill pan with oil and set over a high heat. Cook chicken skewers and corn cobs, turning, for 5-6 minutes or until chicken is golden and just cooked through and corn cobs are cooked and slightly charred. Cut each corn cob in 4 pieces. Cover chicken skewers and corn to keep warm and set aside.
3 Meanwhile, blend chickpeas, yoghurt and lemon juice in a food processor until mixture forms a smooth hummus yoghurt.
4 Steam chopped spinach for 1-2 minutes or until just wilted.
5 Serve reserved grilled chicken skewers and charred corn with hummus yoghurt and steamed spinach.
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