Wednesday, 30 April 2014

Paprika Chicken Skewers...

I'm mindful that barbeque season is fast approaching, so I know you'll appreciate some simple recipes to keep you on track. Going to a barbeque isn't the worst thing in the world when it comes to your nutrition goals, there's truck loads of meat, some salad, undoubtedly some cake and if you're inclined, a bottle of wine or ten...

The main problem with barbecues is that sometimes it's hard to know what you're eating. Let's face it, we all know sugar is bad for us... so we know munching 4 packs of jellies probably isn't the best idea in the world... The biggest challenge you'll face is when you're eating food that someone else has bought or prepared.... it's not always easy to know what hidden ingredients are in that burger or salad and that's when our nutrition can go a little off target..

So.... I'm thinking I'll post lots of ideas for marinated meats, salads and quick to prepare summer themed desserts. That way, you can bring some food to BBQs that you know is clean, and you'll seem like the nicest friend ever for bringing food! .. Sound good?

Ok.. so these Paprika Chicken Skewers are delish! Try and leave the meat to marinate overnight, or for at least 4 hours... it's really worth it. You'll end up with amazingly tender, juicy chicken with a crispy exterior...

For the paprika marinade: 

  • 2 heaped tbsp Greek yoghurt
  • 2 tsp smoked paprika
  • 1 tsp sweet paprika
  • 1 tsp cayenne pepper
  • 1/4 tsp garlic powder

Mix all the ingredients together until smooth. 

To marinade:
  • chicken fillet, chopped in even sized chunks

Toss the chicken in the marinade until completely coated. 

Place in the fridge overnight (or for at least 4 hours). 

To assemble the skewers:
  • 100g sweet potato, cubed
  • 75g chorizo, sliced thinly

Simply slide the chicken, sweet potato and chorizo onto skewers. 

Grill for 8 minutes per side until cooked through and nicely browned. 

Serve with sweet potato fries & salad. 

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