Curry chicken kebabs

Serves: 4

Time to make: 20 mins , excludes making base mixes

Ingredients

8 wooden skewers
1 portion Chicken curry mix (see tip)
200g cherry tomatoes
200g mushrooms
spray oil
1 portion Barley mix (see tip)
1 portion Chargrilled vegetables (see tip)
4 tablespoons balsamic dressing (made with 2 parts balsamic vinegar to 1 part olive oil)
1 mango, diced
2 tablespoons fresh coriandercilantroX

Instructions

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1 Remove chicken curry skewers from fridge. Preheat a grill or barbecue. Thread tomatoes and mushrooms on other (dampened) skewers. Spray all kebabs with oil. Cook chicken skewers until golden brown, turning once. Add vegetable skewers for the final 3-4 minutes of cooking or until tender.

2 Meanwhile, combine Barley mix and Chargrilled vegetables portions together with dressing. Mix mango and coriander together. Serve kebabs on vegetables and barley with mango salsa on the side.

HFG tip

This recipe is part of our Cook once, meals for a week feature… all it takes is one Sunday afternoon cooking session to have dinner sorted for the week ahead!

Nutrition Info (per serve)

Calories 515 cal

Kilojoules 2150 kJ

Protein 30 g

Total fat 22 g

Saturated fat 5 g

Carbohydrates 45 g

Sugar 20 g

Dietary fibre 9 g

Sodium 410 mg

Calcium 110 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.