Inspired by a recipe I found in a Peruvian cookbook. Simple, quick, tasty – what more do you need? Oh, and it’s pretty good value for money, too, and perfect for the grill.
- 6 garlic cloves
- 1/4 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika
- 4 tablespoons cilantro leaves, half of them chopped
- juice and grated zest of 3 limes
- 2 large chicken breasts, skinned and cut into 1-inch cubes
- 5 juicy oranges
- 1 red onion, thinly sliced
- 1 tablespoon toasted almond flakes
- spray olive oil
- green salad and tortillas, to serve
- In a mini food processor, blend the garlic and salt to a smooth paste. Remove half and set aside. To the remaining half in the food processor add the ground cumin, ground coriander, paprika, the whole cilantro leaves, and half the lime zest and juice, and blend to a paste.
- Mix the chicken with the spicy garlic paste and allow to marinate for a couple of hours, or at least 30 minutes.
- Meanwhile, grate the zest of 2-1/2 oranges and juice 2 of them. Combine the orange zest and juice with the remaining lime zest and juice, the onion, the remaining chopped cilantro leaves, and the remaining garlic paste to make a salsa. Then remove the peel and pith from the remaining oranges, slice the flesh, and combine with the garlic salsa.
- Heat a ridged grill pan or outdoor grill. Thread the marinated chicken onto four 2ooden skewers. Spray the kebabs with olive oil then cook for 12 to 15 minutes, turning from time to time. Serve with the garlic and orange salsa and a green salad, and maybe some kind of tortilla/flatbread.
Variations: If you’re a leg person, try this recipe with boneless chicken thighs; you could also try pork, lamb, salmon, tuna, or halloumi cheese.
Amount per portion:
Energy 154 calories, protein 20.5g, fat 3.1g, saturated fat 0.4g, carbohydrate 11.8g, total sugars 9.3g, fiber 0.9g, salt 0.44g, sodium 175mg.
– from the book, “The Essential Diabetes Cookbook, Good Healthy Eating from Around the World,” by Antony Worrall Thompson with Louise Blair BSc.