Tandoori chicken skewers with naan

These hunger-busting lower-carb chicken skewers are high in iron and protein, and the added 4 serves of veg makes them that extra bit healthier.

Serves: 4

Time to make: 27 mins

Hands-on time: 15 mins

Ingredients

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¼ cup tandoori curry paste
2 tablespoons lime juice
1 teaspoon grated fresh ginger
600g chicken breast fillets, cut into 3cm pieces
3 small red onions, cut into wedges
4 courgettezucchiniXszucchini, summer squashX, cut into 1cm-thick slices
2 naan breads, halved
75g baby spinach leaves
200g reduced-fat tzatziki, to serve
fresh mint leaves, finely chopped, to serve
lime wedges, to serve

Instructions

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1 Place curry paste, lime juice and ginger in a shallow ceramic dish, mixing to combine. Add chicken, tossing to coat.

2 Thread chicken, onion and courgette/zucchini onto eight long metal or pre-soaked wooden skewers.

3 Lightly spray a barbecue hotplate or chargrill pan with olive oil and heat over medium-high heat. Add skewers and barbecue, turning regularly, for 10–12 minutes or until chicken is just cooked. Transfer to a plate. Barbecue naan for 1–2 minutes each side or until warmed.

4 Place skewers, naan bread and spinach onto plates. Serve with tzatziki, mint and lime wedges.

Nutrition Info (per serve)

Calories 411 cal

Kilojoules 1720 kJ

Protein 44.6 g

Total fat 9.5 g

Saturated fat 2.5 g

Carbohydrates 27.4 g

Sugar 15.2 g

Dietary fibre 11.6 g

Sodium 807 mg

Calcium 227 mg

Iron 4.6 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.