Leave kebabs to marinate for 1 hour, or overnight if you have time.
Preparation Time: 20 minutes Cooking Time: 15 minute Serves 6
6 skinless chicken thighs, boned and cut into chunks 2 courgettes, sliced juice 1 lime pinch each ground cumin and coriander 1tbsp olive oil
For the Coleslaw:
1 red onion, thinly sliced 1/2 small white cabbage, thinly sliced 1 carrot, coarsley grated 2 spring onion, thinly sliced 3 tbsp mayonnaise squeeze of lime, plus wedges, to serve
You will need:
1 Thread the chicken and courgettes on to the skewers. Mix the lime juice, spices and oil together, drizzle over and leave to marinate, if you have time. Grill for 10 to 12 minutes, turning occassionally until cooked.
2 Mix all the coleslaw ingredients together and serve with the chicken skewers and lime wedges.
Per serving: 180 calories, 9g fat (1.5g saturated), 5g carbohydrate
Know-How: If using wooden skewers, soak them in cold water for 30 minutes to help prevent scorching. Metal skewers are best as they conduct heat right through the meat.