Grilled chicken skewers with hummus yoghurtReviewed by our expert panel
(at time of publication)
- 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 sweetcornXcobs
- 400g can chickpeagarbanzoXsgarbanzosX in
- spring water, drained, rinsed
- ½ cup low-fat plain yoghurt
- 2 large bunches spinach,trimmed, roughly chopped
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.
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 3g
Dietary fibre 9g
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