Curried Chicken & Pepper Skewers

Serves: 1 Prep: 15 mins (+ marinating time) Cook: 10–12 mins

Ingredients

• 120g chicken breast, cut into chunks

• ½ red pepper, cut into bite-sized pieces

• ½ red onion, cut into wedges

Marinade

• 1 tsp curry powder

• ½ tsp turmeric

• 1 tsp smoked paprika

• 1 tsp tomato purée

• 1 tbsp olive oil

• 1 tbsp lemon juice

• Pinch sea salt

• Freshly ground black pepper

Method

1. In a bowl, combine the curry powder, turmeric, paprika, tomato purée, olive oil, lemon juice, salt and pepper.

2. Add the chicken pieces and coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavour.

3. Thread the chicken, pepper and onion alternately onto skewers.

4. Preheat the oven to 220°C (200°C fan) or heat a grill pan over a medium-high heat.

5. Cook the skewers for 10–12 minutes, turning occasionally, until the chicken is golden and cooked through.

6. Finish with a squeeze of fresh lemon and a scattering of chopped coriander if desired.

Serving Suggestions

Serve alongside:

• Cauliflower rice

• Mixed leaf salad

• Charred courgettes

• Mint yoghurt dip