Prep time – 20mins
Cooking time – 15mins
Serves – 4
| Ingredients | Qty | Protein | Fat | CHO |
| Chicken thigh, skin off (raw) | 500g | 100 | 25 | 0 |
| Capsicum, red and/or yellow - 2 medium | 300g | 3 | 0 | 9 |
| Zucchini, sliced - 2 medium | 300g | 3 | 0 | 6 |
| Olive oil, virgin cold pressed - 2 tablespoons | 40ml | 0 | 36 | 0 |
| Lemon, juice - 1 tablespoon | 1 TBS | 0 | 0 | 0 |
| Paprika, ground spice - 1 teaspoon | 1 tsp | 0 | 0 | 0 |
| Salt and pepper to taste | to taste | 0 | 0 | 0 |
| Total per serve | 27g | 15g | 4g |
SERVES – 4
per Serve – main ingredients + 1/3 cup rice + green vegetables: 330 cal / 1390 kJ
for Vegetarian – use tofu instead of chicken
Soak the wooden skewers over night to prevent them from burning during cooking.
Preparing the Chicken
Cut the chicken into bite size pieces. Do the same with the capsicum and zucchini. Next thread the chicken and vegetables onto the skewers alternating as you go. Aim for 2-3 kebabs per person. Preheat the grill or BBQ to medium high setting.
Preparing the Seasoning
While waiting for the griller to heat, add the olive oil and lemon juice to a small dish and mix in the paprika, salt and pepper. With a basting brush, baste the kebabs with the olive oil.
Grilling the Kebabs
Place the kebabs on a grilling tray then under the grill, or straight onto the preheated BBQ. Grill on medium to high heat, turning a few times until vegetables are tender and chicken is cooked through. Baste with any remaining marinade half way through cooking.
To Serve
Serve with steamed basmati rice and green vegetables. If following a ketogenic diet replace the rice with other low carb vegetables (e.g. cauliflower rice).
