Paprika Chicken Skewers
Ingredients:
For the marinade:
juice of 1 lemon
4 tablespoons extra virgin olive oil
3 garlic cloves, peeled and crushed to a paste
2 teaspoons paprika
1 tablespoon fresh thyme leaves
For the chicken:
6 skinless free-range chicken breasts
sea salt and freshly ground black pepper
For the Tzatziki:
21/2 cups fat-free Greek yogurt
extra virgin olive oil
2 teaspoons lemon juice
1 garlic clove, peeled and crushed to a paste
4 tablespoons finely sliced mint
a pinch of sugar
sea salt and freshly ground black pepper
2 cucumbers
Directions:
For the Paprika Chicken Skewers:
Whisk together all the ingredients for the marinade in a large bowl or airtight plastic container. Remove the white tendon beneath each chicken breast, then cut them into hearty cubes, about 2 inches, add to the bowl, and coat thoroughly with the marinade. Cover and leave in the fridge for a couple of hours or overnight. Season the chicken and thread onto 8-inch skewers (see tip below).
Place a ridged cast-iron grill pan (ideally a double one) over medium heat and grill the skewers on all 4 sides for 15–20 minutes in total. You may need to cook them in batches.
Carbohydrate 1.1g Protein 35.2g
Barbeque:
Season the chicken skewers and barbecue for 20–25 minutes in total, turning them as necessary, and starting them off well away from the coals to ensure they cook through without burning.
For the Tzatziki:
Blend the yogurt with 2 tablespoons of olive oil, the lemon juice, garlic, mint, sugar, and a little seasoning in a bowl. Peel the cucumbers, slit them in half lengthwise, and scoop out the seeds using a teaspoon. Now thinly slice them into half moons and stir these into the yogurt mixture. Check the seasoning, then pile it into a clean bowl and pour on a little olive oil. This can be made up to a couple of hours in advance, in which case cover and set aside somewhere cool.
Carbohydrate 5.1g Protein 9.1g
Excerpted from Low Carb Revolution by Annie Bell. Reprinted with permission. All rights reserved.
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