August 2, 2016

Serves 4

1 protein | ½ fruit carb | 1 fat


4 x 200gm chicken breast fillets, cut into 2cm cubes
½ fresh pineapple, cut into 2cm cubes
125gm button mushrooms
2 green capsicums cut into 2cm pieces
1 ½ tbsp olive oil
2 cloves garlic, crushed
2 tbsp fresh ginger, finely diced
1 tbsp lime juice
1 tbsp chopped coriander leaves


  1. Shake the ingredients of the marinade (last 5 ingredients in the list) in a jar.
  2. Thread kebab ingredients alternatively onto pre-soaked bamboo skewers and marinate in a shallow dish for 1 hour.
  3. Grill kebabs over hot coals for 5-7 min or until cooked through, turning occasionally. Brush kebabs with extra marinade as necessary to prevent the kebabs from drying out. Serve with fresh green salad.
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