Chicken masala skewers

For all you fans of Indian food and take-aways, these fantastic skewers are a healthy option and are great on the barbecue, or as a finger food served with my Carrot, Sweet Potato and Feta Fritters (see page 57), or with my Fruity Mango Salsa (see page 182) and a salad with Lemon Garlic Dressing (see page 175).

Serves 4

Ingredients

• 4 boneless, skinless chicken breasts, cubed or cut into bite-size pieces

For the marinade

• ½ tsp cumin seeds
• ½ tsp coriander seeds
• ½ tsp grated lime zest
• ½ tsp dried mint
• 1 tbsp Lucy Bee coconut oil, melted
• Juice of 1 lime
• 100g Greek yoghurt
• Thumb-sized piece of fresh ginger, peeled and finely grated
• 1 garlic clove, peeled and crushed
• 1 fresh green chilli, deseeded and finely sliced
• 1 green pepper, finely chopped
• Himalayan salt and ground black pepper

To serve

• Handful of coriander leaves, chopped
• Handful of mint leaves, chopped
• Lime wedges

Method

1. Preheat the oven to 120°C/250°F/gas ½.

2. Spread the cumin and coriander seeds and the lime zest out on a baking tray and toast in the oven for about 10 minutes. Grind to a coarse powder using a pestle and mortar. Add the ground spices to the remaining marinade ingredients in a large mixing bowl, then season well and stir. Add the chicken pieces. Cover and refrigerate overnight, for the chicken to marinate.

3. When ready to cook, preheat the overhead grill to hot or light the barbecue and waiting until it is at a high heat. Thread the chicken pieces onto four metal skewers. Grill or barbecue for 8–10 minutes, turning regularly. The chicken may seem to brown quite quickly, but don’t be tempted to turn the skewers too soon, as you want it to caramelise them and release all those wonderful flavours.

4. Serve the chicken skewers immediately with the fresh herbs and lime wedges.

From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.