Sal’s Slimming World Storecupboard cook-in Ep12 – chicken tikka kebabs

#EatWellAtHome #FoodOptimising #SlimmingWorld
Each week, together with chef Sal, we’ll be bringing you meal inspiration and plenty more kitchen tips. Get involved by making your own dish, using whatever fab Food Optimising flavours and fillings you have in your kitchen, and sharing your creations with us using #EatWellAtHome. Today’s episode features Slimming World chicken tikka kebabs – perfect to spice up your week.

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Our flexible healthy eating plan, Food Optimising, makes losing weight easy and enjoyable. There’s no calorie counting and no tiny portions — just healthy everyday foods you’ll find at the supermarket and hundreds of recipes and ideas for filling, family-friendly meals. You can find recipe inspiration here: https://www.slimmingworld.co.uk/recipes

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Serves 4
7 Syns per serving (or deduct 7 Syns if using Pitta Bread wholemeal as a Healthy Extra ‘b’ choice)

8 skinless and boneless chicken thighs, visible fat removed, cut into bite-size pieces
3 level tbsp tikka curry powder* (see tip)
250g fat-free natural Greek-style yogurt
3 garlic cloves, crushed
4 x 60g wholemeal pitta breads
Lemon wedges, to serve

For the salad:
1 cucumber, halved lengthways, deseeded and roughly chopped
200g radishes, trimmed and quartered
3 celery sticks, roughly chopped
2 little gem lettuces, shredded
100g fat-free natural Greek-style yogurt
25g fresh coriander, leaves roughly chopped, reserving a few whole sprigs for the kebabs

Put the chicken in a tub or freezer bag with the curry powder, yogurt and garlic. Season with salt and stir to combine. Marinate in the fridge for at least 1 hour or overnight if you have time
Preheat your grill to high. Lift the chicken out of the marinade then thread onto 4 metal skewers. Place on a baking tray lined with foil and grill for 10-12 minutes, turning halfway, or until the chicken is lightly charred and cooked through.
For the salad, put the cucumber, radishes, celery and lettuce in a bowl. Mix together the yogurt and chopped coriander, season, then stir through the salad.
Scatter the coriander sprigs over the chicken skewers and serve with 1 pitta bread per person with the salad and lemon wedges for squeezing over.