Kebabs add variety to your healthy dinner ‘repertoire’, grilled over charcoals they are easy to cook (not to mention no washing up!) & kids love the novelty. You can easily use beef or lamb instead of chicken and add ‘grillable’ vegetables like onion or mushrooms.
If you can, at least one hour before you’re ready to start cooking dinner, soak the skewers in water to stop them from burning during cooking.
Cut up 2 chicken thighs* into bite size pieces and marinate them in 2 teaspoons of cumin powder, 2 teaspoons of paprika, 1 clove of squashed garlic, a few glugs of extra virgin olive oil and the juice of half a lemon or lime & some zest. Skewer the chicken pieces onto the skewers along with cut up pieces capsicum. Grill the kebabs on the BBQ or on a stovetop griddle pan for a few minutes on each side until cooked through. Serve the kebabs with an asian greens salad mix (add extra mint & or coriander leaves left over from accompanying sauce) and some steamed quinoa, cous cous or rice along with a deliciously quick and healthy sauce made from natural yogurt, mint or coriander and a touch of garlic or lemon/lime zest + S+P.