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These kebabs are marinated in Indian and Asian flavours and served hot off the grill. They have a marmalade glaze for a hint of sweetness. So delicious, so easy, they make a fun lunch for guests or family. Serve with Lebanese or pita bread and a simple green salad.
• Toasting cumin seeds before crushing them gives the marinade a richer, more complex flavour than using ground cumin. Toast the seeds in a small heavy-based frying pan over a medium–low heat, shaking the pan almost constantly, until they turn slightly darker and become fragrant, about 3 minutes.
Immediately remove them from the pan so they won't burn. Use a mortar and pestle to crush the seeds.
Alternatively, put the seeds into a small, sturdy plastic bag and close the bag, pushing out the extra air. Put the bag on a cutting board, and pound the seeds with a hammer, meat mallet or rolling pin.
• Replace the chicken with turkey breast. With less saturated fat than any other meat, turkey is a heart-smart choice. One of the leanest meats available, turkey breast contains less saturated fat than chicken.
Using both the white bulb and leaves of spring onions increases the betacarotene provided, as this all-important anti-oxidant is found in the green part of the vegetable.
GI estimate low.