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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Soak wooden skewers in cold water for 5 minutes. Mix oil, oregano and lemon zest in a large shallow dish. Add chicken to dish and toss to coat. Thread chicken chunks and capsicum alternately onto soaked skewers.
2 Heat a barbecue hotplate to high or spray a large grill pan with oil and set over a high heat. Cook chicken skewers and corn cobs, turning, for 5-6 minutes or until chicken is golden and just cooked through and corn cobs are cooked and slightly charred. Cut each corn cob in 4 pieces. Cover chicken skewers and corn to keep warm and set aside.
3 Meanwhile, blend chickpeas, yoghurt and lemon juice in a food processor until mixture forms a smooth hummus yoghurt.
4 Steam chopped spinach for 1-2 minutes or until just wilted.
5 Serve reserved grilled chicken skewers and charred corn with hummus yoghurt and steamed spinach.
Calories 477 cal
Kilojoules 2000 kJ
Total fat 12 g
Saturated fat 3 g
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