buffalo chicken kebabs
serves 4| prep & cooking 30 mins
50g ( 13 ⁄ cup) plain flour 2 tsp smoked paprika Pinch of cayenne pepper 600g chicken thigh fillets, trimmed, cut into 3-4cm pieces 1 large red onion, cut into wedges 1 small cos lettuce, leaves separated 200g baby cucumbers (qukes), sliced lengthways 100g blue cheese, crumbled 4 tortillas, warmed Lemon wedges, to serve Fresh coriander leaves, to serve (optional)
spicy tomato sauce
80ml ( 13 ⁄ cup) tomato sauce 40g butter 2 tsp hot chilli sauce 1 tbs Worcestershire sauce
1 Combine the flour, paprika, cayenne and chicken in a large sealable plastic bag. Season. Seal and shake to coat. Thread chicken and onion onto 8 pre-soaked bamboo or metal skewers. 2 Preheat a chargrill pan over medium-high heat. Spray skewers with oil. Cook, turning, for 2-3 minutes each side or until golden and cooked through. Transfer to a plate. Cover with foil to keep warm. 3 Meanwhile, for the sauce, place the tomato sauce, butter and hot sauce in a small saucepan over medium heat. Cook, stirring, until the butter has melted. Add the Worcestershire sauce. Simmer for 5 minutes or until sauce has thickened slightly. 4 Spoon the hot sauce over the chicken skewers. Serve with the lettuce, cucumber, blue cheese, warmed tortillas and lemon wedges. Scatter over the coriander, if you like.
PER SERVE • 35g protein • 27g fat (14g saturated fat) • 41g carb • 4g dietary fibre • 556 Cals (2325kj)