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. 

Turmeric Chicken Skewers

Sometimes it's really hard to think of ways to cook chicken so it's not just another boring meal. I try not to think of meals in terms of adult meals/children's meals.. ideally we would all be eating the same good quality foods, but I know it can be tough to get children to eat their veggies..

The eagle eyed amongst you will spot a cake cooling in the background...... It may be Lemon Drizzle Cake.... :) 

Why not put their food on sticks? Let them eat with their fingers... I love casual meals where you just pick up your food and enjoy. Using small chunks of colourful vegetables on skewers won't seem as scary to them and as a big pile of broccoli...

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.