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)
For the Marinade
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
For the Butternut Dip
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
Method
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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.
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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.
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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.
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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.
Per Serving
257 kcals, protein 32g, carbs 7g, fat 11g, sat fat 1g, fibre 2g, sugar 4g, salt 1.0g
