Smoked Paprika Chicken Skewers with Cucumber Yogurt Dip

Smoked Paprika Chicken SkewersTonight was my first Cambridge Weight Plan evening home alone. With my other half working a late shift, I was unsure how my willpower would fare against a house full of food. Given that J is a great cook and I am what can generously be described as ‘learning’, I set myself the task of making something from scratch that a) was ‘on plan’ and b) didn’t kill me. I feel massively chuffed as what I ended up doing tasted great, didn’t kill me and involved actual cooking.

I’m going to make this for J next time I’m feeling nice :)

What goes in it?

  • 245g (max) skinless chicken breast
  • 1 pot of fat free natural yogurt
  • 1 heaped tsp smoked paprika (hot)
  • A generous shake of chilli flakes
  • A generous shake of ground coriander
  • 50g chopped cucumber, deseeded
  • Bunch of chopped coriander
  • 1 spring onion, finely chopped
  • Small bunch of leaves

How do you make it?

  1. Add the spices to 2 tbsp of the low fat natural yogurt and mix.
  2. Cut the chicken breast into cubes and mix into the yogurt, ensuring each piece is well covered.
  3. Leave to marinade for at least 30 mins (I left it for just over an hour).
  4. Thread the chicken pieces onto wooden skewers (that have been pre-soaked).
  5. Heat under a hot grill until cooked, turning occasionally (for me this was about 10 mins).
  6. Whilst the chicken is cooking, add the cucumber, coriander and spring onion to the remaining yogurt and mix. Season if necessary.
  7. Service the chicken and the dip with some leaves.
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