Skewers are a wonderful way of cooking food. Not only do they have an ‘exotic feel”; but practically anything can go into the mix, plus they’re quick, easy and economical to boot! There’s an enchanting, almost ritualistic feeling of layering up each kebab; first one piece, then the next, trying hard to get each skewer the same; but no matter how hard you try, you always end up with an unequal number of pieces on each one! They also look beautiful and have that delightful finger-food quality, which is great for sharing and really ‘digging in’; a thing I just love about food like this!
The ingredients I use here can be infinitely varied – the skewers can be made with peppers, mushrooms, celery, cherry tomatoes, any kind of meat, or even halloumi cheese! Whatever you have languishing in the fridge will go down a treat, offering huge versatility and choice; one of the reasons why dishes like this are just so great!
There’s virtually no carbohydrate in this dish, beyond the 1.5g per 100 found in the cauliflower and 3g from the yoghurt. A generous portion will definitively come in under 7g, which for an evening meal is pretty good going! This means that this dish is perfect for ketogenic-dieters, and diabetics alike. It could be that you’re simply wishing to avoid the bloat of carbs, or have a gluten intolerance – either way, this dish is for you! And let’s not rule out the paleo-community – there’s plenty of room at the table: the low-carb kitchen welcomes all!
Start by marinating your chicken. Place the raw chicken into a large mixing-bowl and spoon on full-fat yoghurt; enough to sufficiently coat the meat and then some! Sprinkle on two teaspoons of ground cumin and half a teaspoon of chilli powder. Squeeze in some lemon juice and season the mix liberally. Crush in a generous clove of garlic then stir with a robust spoon until all is dispersed and evenly coated. Leave to marinate for 20 minutes, whilst you prepare your other ingredients.
Dice your aubergine into 1cm chunks and tumble these into a roasting dish. Follow this with a finely sliced onion, some diced pepper and another crushed clove of garlic. Drizzle on olive oil and season the vegetables. Into a hot oven it goes for half an hour; leaving you time to assemble your skewers.
Slice a courgette into half-centimetre chunks, then cut a red onion into ‘spearable’ pieces. Then start to layer up your kebabs – courgette, chicken, onion; courgette chicken, onion &tc. Once these are ready, take your aubergine out of the oven and spoon any remaining marinade from the bowl on top of the vegetables. Then place the skewers over the rim of the dish, so that they’re supported by the sides of the tray (see picture below). By doing this, all the succulent juices & flavour from the yoghurt marinade will drip down and infuse into the aubergine; making the marinade goes twice as far – a true double whammy!
All you do is cut the cauliflower head into florets. Pulse these in a food-processor until the texture is as per rice grains. It’s best doing this is batches, so that the food-processor doesn’t turn the lot into purée!
Once chopped, sauté in butter with a little olive-oil (so the butter doesn’t burn) for around four minutes. Taste to adjust the seasoning and check that the cauliflower is cooked through. We’re looking for tender, but still keeping its bite.
When the chicken-skewers are browned to perfection; simply lift the tray out of the oven and spoon the aubergine mix over your rice. Place the skewers on top of this, and garnish the finished dish with a good squeeze of lemon-juice and a handful of chopped coriander.
Four words will sum this dish up – delicious, low carb perfection!
Browse this and other recipes by picture on my pinterest page: country walks in ketosis pinterest.
Thanks for reading and bon ap!