|The eagle eyed amongst you will spot a cake cooling in the background...... It may be Lemon Drizzle Cake.... :)|
These skewers are great both hot and cold which makes them ideal for a family meal, or leftovers for a packed lunch.
A little bit of advance planning is recommended so you can marinate the chicken for at least 30 minutes. Overnight is even better :)
For the marinade:
- 1 small green onion
- 1 clove garlic
- 2 tsp tumeric
- 1 tsp paprika
- 2 kafir leaves, centre stalks removed
- 1 tbsp tomato purée
- 1 tbsp coconut cream
- 1 tbsp water
- salt & pepper
Place all the ingredients in a food processor and blend well.
Chop chicken into chunks and coat in the marinade. Cover and refrigerate overnight or for at least 30 minutes...
Soak skewers in water for 10 minutes (this stops the tips burning)
For the skewers:
- 1 marinated chicken breast
- 5 mushrooms, halved
- 1/2 yellow & red bell pepper
Preheat oven to 180d (fan).
Add the chicken, mushrooms and pepper to soaked bamboo skewers.
Drizzle with a little melted coconut oil.
Cook for approx 8 minutes, turn the skewers over and cook for a further 8 minutes.
Serve with a side salad.