Hot paprika chicken kebabs with grilled pineapple

40 MINUTES + MARINATING

SERVES 6 | EASY |

LC GF

This kebab recipe has it all: spicy chicken, sweet caramelised pineapple and plenty of minty freshness. The kebabs are great on their own as a starter, or with some rice or noodles as a main dish.

hot-smoked paprika 1 tbsp

garlic 4 cloves, crushed

lemon 1/2, juiced

olive oil 4 tbsp

skinless chicken thigh fillets 12, cut into

3cm chunks

mint leaves a large handful, chopped

sesame seeds 2 tbsp, toasted

red chillies 1-2, sliced

cooked basmati rice

GRILLED PINEAPPLE

soft light brown sugar 2 tbsp lime 1, juiced

pineapple 1 ripe, peeled and cut into thick round slices

• Light the barbecue. Combine the paprika, garlic, lemon juice and olive oil with some salt. Mix to a paste and combine with the diced chicken, mixing well. Set aside to marinate for 1 hour.

• Combine the sugar and lime juice in a large bowl. Add the pineapple slices and mix well, making sure every slice is coated.

• Barbecue the pineapple slices until lightly charred on both sides. Once cool enough to handle, dice the flesh, discarding the tough cores.

• Put the chicken meat onto six skewers and cook over direct heat for 20-25 minutes, turning regularly, or until cooked through and lightly charred at the edges.

• Top the pineapple with the mint, sesame seeds and red chillies. Serve with the chicken and rice.

PER SERVING 353 KCALS | FAT 19G

SATURATES 3.9G | CARBS 20.5G | SUGARS 20.3G

FIBRE 3.2G | PROTEIN 23.3G | SALT 0.8G