Chicken Kebabs with Butternut Squash Dip Recipe

Chicken kebabs with butternut squash dip

Finger-lickin' low-fat chicken! - by Amy Sinclair

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This marinade also works with diced lamb or cubes of the Indian hard cheese, paneer, if you want to make it vegetarian.

Ingredients

6 skinless chicken breasts, cut into bite-sized pieces

drizzle of olive oil

squeeze of lemon juice

flatbreads and lemon wedges, to serve (optional)

½ tsp each turmeric, ground cumin, ground coriander and paprika

¼ tsp ground cinnamon

2 garlic cloves, crushed

½ tsp grated ginger

2 tbsp rapeseed oil

500g/1lb 2oz butternut squash, peeled, deseeded and cut into 1cm cubes

2 tbsp rapeseed oil

1 garlic clove, crushed

1 tbsp tahini

juice 1 lemon

1 tbsp chopped parsley

Put all the marinade ingredients in a bowl with 1 tsp salt. Add the chicken pieces, cover with cling film and chill for 30 mins-1 hr.
While the chicken is marinating, make the dip. Heat oven to 200C/180C fan/ gas 6. Put a large piece of foil on a baking tray. Add the squash cubes, spoon over the oil and season well. Add the garlic and wrap up the squash in the foil, seal like a parcel, then put in the oven for 20 mins until tender.
Put the squash in a food processor with the tahini and lemon juice, and blend until smooth. Season, if necessary, put in a bowl and sprinkle with the parsley. Keep warm.
Thread the chicken pieces onto presoaked wooden skewers and drizzle with olive oil. Heat a large frying pan and cook the kebabs, a few at a time, turning until golden on all sides. Arrange the kebabs on a baking tray and put in the oven for 5-10 mins until cooked through. Sprinkle with lemon juice and a little salt. Serve with the dip, with flatbreads and lemon wedges, if you like.