Almond Butter Chicken Kebabs
These simple chicken kebabs are smothered in a flavoursome almond butter marinade before being oven baked to perfection and served with extra sauce for dipping.
This makes for a versatile meal prepping option, as once you have whipped up a batch of kebabs you can eat them hot for dinner and reserve leftover meat for various lunches throughout the week. Perfect served with cauliflower rice, salad or roasted vegetables.
- 400 gram chicken breast (diced)
- 3 tbsp olive oil
- 2 tbsp almond butter (heaped)
- 2 clove garlic (minced)
- 1 tsp cumin (ground)
- 1 tsp coriander (ground)
- 1 tsp ginger (ground)
- salt and freshly ground black pepper to taste
- 1.5 tbsp lemon juice (fresh)
Add the almond butter, olive oil, lemon juice, garlic, dried spices, salt and pepper to a mixing bowl. Stir together until you have a smooth sauce.
Transfer 3 tablespoons of the mixture to a small mixing bowl and set aside.
Add the diced chicken to the remaining marinade and stir to coat evenly. Cover and refrigerate for 20 minutes to marinade.
Whilst the chicken marinades, soak 4 wooden skewers in water to prevent burning. Preheat the oven to 200 degrees Celsius, 180 for fan assisted and line a shallow oven tray with baking paper.
Remove the marinated chicken from the fridge, divide evenly and thread onto the four skewers.
Arrange the skewers across the lined oven tray and bake for 20 minutes or until the chicken pieces are completely cooked through.
Serve the skewers with the reserved dipping sauce.