3 tbsp safflower oil
2 cloves garlic, minced
¾ tsp turmeric
½ tsp ground cumin
½ tsp ground ginger
½ tsp salt
½ tsp black pepper
¼ tsp cinnamon
¼ tsp cayenne pepper
1/8 tsp allspice
1/8 tsp nutmeg
600g (21 ounces) boneless, skinless chicken breasts, cut into cubes
340g or 1.5 cups (12 ounces) cherry tomatoes
4 tsp chopped fresh chives
Butter lettuce leaves, to serve
2 medium carrots, grated, to serve,
1 small red onion, thinly sliced, to serve
1 Lebanese cucumber, thinly sliced, to serve
Step 1. Mix the safflower oil, garlic, turmeric, cumin, ginger, salt, black pepper, cinnamon, cayenne pepper, allspice and nutmeg in a large bowl. Add the chicken and the cherry tomatoes and toss well.
Step 2. Cover the bowel and then marinate the mixture in the refrigerator for about 2 hours of overnight, if you have the time.
Step 3. Meanwhile, soak 12-14 wooden skewers in water.
Step 4. Mix, butter lettuce leaves, carrot, red onion and cucumber in a large bowl.
Step 5. Heat a grill or grill pan over medium-high heat when ready to cook. Skewer the chicken and tomatoes, alternating on the skewer. Grill for about 8 minutes, turning occasionally, until the chicken is cooked through.
Step 6. Serve skewers over salad and garnish with chivesRecipe provided by TAPfit Dietitian, Julie Masci. Recipe modified from recipe published in “Prevention” September 2014 Issue. * Photo indication only.