Chicken Shashlik Salad

 

This time of the year all I seem to do is look in the salad drawer for a meal or throw something on the bbq or grill as a solution to an evening meal – and there’s nothing wrong with that! I’ve just finished a marathon session in the bariatric test kitchen trying and testing some new recipes for the next HIGH SUMMER BARIATRIC NEWSLETTER that has some great ideas for eating during the Rio Olympics (sending out soon).

 

The Brazilians love a bbq and the meal above is an improvised take on their simple way of skewering meat that has been marinaded in spices then serving with avocado and other greenery. Here it is also served on a flatbread but you can omit this if you’re avoiding the carbs or can’t tolerate. It’s simple, it’s easy and can be on the table in 10-15 minutes (and can be prepared well ahead for maximum flavour).

 

This version (to have a rest from the typical Brazilian spices and lime) uses honey, cumin and lemon juice for flavouring … try it, you won’t be disappointed …

 

CHICKEN SHASLIK SALAD

Ingredients

METRIC/US

4 skinless and boneless chicken breasts, cut into chunks

8 small shallots, peeled and halved (or quartered if large)

1 tbsp olive oil

2 tsp honey

½ tsp ground cumin

1 clove garlic, crushed

salt and freshly ground black pepper

1 butterhead lettuce, shredded

1 avocado, peeled, stoned and sliced

¼ cucumber, chopped

12 cherry tomatoes, halved

2 tbsp fat-free dressing

4 flat breads or wraps to serve (optional)

lemon wedges/halves for squeezing

 

Method

1.  Place the chicken chunks and shallots in a bowl with the olive oil, honey, cumin, garlic and salt and pepper to taste, mixing well. Leave to marinate for 20 minutes or overnight in the refrigerator.
2.  If you’re using wooden skewers to cook then soak in cold water so that they do not charr when cooking.
3.  Thread the chicken and shallots onto 8 skewers then cook over a medium bbq heat or under a medium broiler/grill, for 10-15 minutes, turning frequently until cooked and the meat is no longer pink.
4.  When almost cooked, heat the flat breads if using. 
5.  To serve, toss the lettuce, avocado, cucumber and tomatoes in the dressing or drizzle over. Pile on the fat breads or onto a plate and top with the cooked kebabs. Serve with lemon wedges or halves for squeezing over.

SERVES 4

WLS PORTION: ½

 

CALORIES PER PORTION (WITHOUT BREAD): 275

PROTEIN: 30.8g

CARBOHYDRATE: 8.9g

FAT:13.2g

 

Image courtesy of www.makemoreofsalad.com