Category: Low Carb

Low Carb Recipes that might be high in fat for LCHF diets, and diabetics moving onto the low carb lifestyle.

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Raw Strawberry and Banana Ice Cream Recipe

Note:  This post contains an affiliate link.  These are marked by an asterisk next to them.  If you buy anything from using these links, I will receive an ambassador commission, which lets me keep this blog running.  The price is not altered for you in any way.  

As a Froothie Ambassador, I used my new Optimum VAC2 Air Vacuum Blender * to make this ice cream.  It does need a very efficient blender to be able to pound frozen fruit together well, in a way that leaves us with creamy ice cream.  Read my review, or find out how to get one for yourself here. 

I’ve tried making ice cream like this several times, and once had a wee gadget that did the job, but broke very quickly.  It just was not powerful enough to pulverise the frozen fruit on a regular basis.  I’ve found that adding banana to any fruit, gives it the taste of ice cream, and sometimes a little avocado thrown in can help as well.

Raw Strawberry and Banana Ice Cream Recipe 

Ingredients

  • 350g Frozen Strawberries (optional – remove the green stems before freezing)
  • 250g Frozen Banana (peel the banana, and slice before freezing)
  • Optional – 4 drops of Madagascan Vanilla Essence

Method

I use the Optimum VAC2 Air Vacuum Blender.  This is a very simple recipe that needs very little preparation at all.

Step 1

Mix the strawberries and bananas and add the optional vanilla essence if desired.

Step 2

Add the fruit to the blender jug.

Step 3

Do not choose a vacuum setting for this, as you will need to use the tamper tool to push the fruit down the jug while blending.  Use the pulse function for 30 second increments, until you achieve the consistency you desire.

Step 4

Add the ice cream to a bowl, or a tub for putting in the freezer.  To use from the freezer, leave out for 10 – 30 minutes, then stir well to achieve the ice-cream texture.

Step 5

Serve with chopped nuts, flaked almonds or chopped dates.

Find out more about the Optimum VAC2 Air Vacuum Blender on the Froothie website *

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Snack Recipe: Stuffed Mushroom with Protein Cheese and Sun Dried Tomatoes

We were sent a pack of Protein Cheese to try, and I first used it to make a lovely wee snack, which isn’t high in calories, nor in fat or carbs, which is always good for us diabetics, or for those watching our weight, as well as just wanting something a little different.

Protein Cheese, by eatlean, seems to be new on the market, although we had our sample for a while before I opened it.  At first, I found it a little strange-looking, as it seemed slightly translucent, but how it looks, doesn’t affect how it tastes.    With 37g protein and only 3% fat in every 100g, it’s a good option.  It’s also suitable for vegetarians, and made in the UK, using milk from the UK.  I’ve even spotted it in my local supermarket recently, so it’s becoming more well-known.

These mushrooms with cheese and sun-dried tomatoes, would even make a great tasting raw food addition as a starter or party nibble.

Mushrooms Protein Cheese 2

Each Single Mushroom Snack.

  • 32 Calories
  • 4.6g Carb
  • 0.4g Fat
  • 1.8g Protein

Stuffed Mushroom with Protein Cheese and Sun Dried Tomatoes

Lesley Smith
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 5 Mushrooms
Calories 160 kcal

Ingredients
  

  • 100 g Mushrooms centre stalk removed and slightly hollowed out.
  • 3 Sun Dried Tomatoes sliced, or 25g.
  • 30 g Protein Cheese grated.

Instructions
 

  • For this, I used regular sized mushrooms, and not large ones, although the big ones would do fine too. I got 5 mushrooms for my 100g and slightly hollowed them out.

  • I used sundried tomatoes from a jar, and washed mine thoroughly before using them. I wanted all the oil off them.

  • Place some cheese in the mushrooms, then popped some sun dried tomatoes on top, before adding a few more strands of cheese on top.

  • Pop your snack into the oven around 180 degrees for 15 minutes.

 

 

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Konjac Flour: Pasta and Rice with only 8 calories per 100g… Surely not!

This is seriously my first try with those pasta and rice replacements, the Konjac Flour ones, that are mainly water.  With 8kcals per 100g of drained rice in the version I just tried, its a serious way to reduce calories for those who watch their carbs like me.   How bad could it be?    It only has 0.1g Carbohydrate per 100g.  That’s almost zero calories for a lot of food.

This is rice shaped konjac noodles, not actual rice itself.  I think I expected a more ricey texture and shape, and that’s where I failed at the outset.  The product doesn’t try to pretend it’s something that it’s not, but I did misread the label and half expected a rice like texture.  I’ve left my image until the end, in case it hits you the same way as it does me.

What are Konjac Noodles?

Well, they’ve been hailed as a dieter’s dream.   There are several brands, mostly around noodles.  barenaked rice, Zero Noodles, Slim Rice / Slim Noodles / Shirataki Noodles.   They’re all made of the same thing.  The Konjac plant is a red flower with one leaf, and a long spike, that’s grown in Asia.  Most noodles will come from and be imported from China.

It’s generally known as a starchy tuber, that is processed into glucomannan flour, which is then used to make the noodles.  The rice I have, actually looks like pasta, but far too much like squiggly little worms for my eyes to come to terms with.

Although they’ve been around in Japan for years, they’ve only recently been gaining popularity over here, and I can’t believe I’ve gone all this time without even ever hearing about them.  It all started when I spotted a pack in Sainsburys and picked them up to read the pack.  My first thought was that it was a con, and complete rubbish.   Some people know these as water noodles as they’re so high in water content, which probably explains why they actually taste of nothing until they’re mixed with other ingredients.

The generic Google bumf says these noodles are to fill us up, or to bulk out our food.   I do love pasta, and I miss it now that I rarely eat it, so finding something to replace that would be perfect, but Sainsbury didn’t have the pasta version, so the rice it had to be.

The rice/noodles contain 96 per cent water and less than 4 per cent glucomannan fibre.  I checked reviews, and there were so many positive ones, I thought I’d give it a go.  I already had my “barenaked rice,” to try them out, but wished I’d gone for the proper pasta versions and ordered online. The rice is just tiny rice sized pieces of the larger pasta versions.

There were also as much negative reviews as there were positive, so I was a little cautious from the outset.  Complaints included a fishy smell when the packet is opened, to the rubbery texture when it’s eaten.  So here goes.  I added it to a mix I make frequently for myself, with Dolmio Light Sauce and peas.

Konjac dolmio light

My Ingredients

  • 1 Pack konjac noodle rice replacement – 250g drained. (20 calories)
  • 50g Peas.
  • 200g Dolmio Light Sauce. (78 calories)
  • Salt.

My Cooking Method

Step 1

On opening the pack, the fishy smell was there.  I put my rice into a sieve and ran it under cold water for a couple of minutes, and the smell was gone.  In truth, the smell was no worse than buying fresh cod or haddock and getting it home, so it didn’t smell half as bad as the reviews said – to me – anyway.

konjac barenaked rice 2

Step 2

Cook the rice on the hob for around 8-10 minutes, with a little salt.  I didn’t want to take the chance of the fishy smell still being there.

Step 3

Sieve off the water and rinse through again.

Step 4

Return the hob, add the peas and Dolmio sauce, heat thoroughly.

Result

To be honest, it didn’t soak up the Dolmio like rice does, and it looked pretty awful in the bowl.   Eating it wasn’t as bad as I thought it would be, but as rice, it slides down and the texture is more rubbery than rice.

It didn’t replace my rice craving, but it did fill my belly with a couple of spoonfuls.

I think the fact my dish looked more like little worms in my Dolmio put me off, and I might prefer this rice in a stir fry.  The taste wasn’t as bad as I thought it would be, so I’m prepared to try it out with some different dishes, and one that doesn’t look like squiggly worms when I’m eating it.  

I couldn’t finish more than two small spoons of this, but it’s given me ideas, and I think I could tolerate it better as a proper pasta dish, where it doesn’t look off-putting in the dish.  Actually, I might not even notice it isn’t real pasta at all, as it has a similar mouth feel to pasta for me, but slightly more rubbery.

How it looked was what stopped me eating it, rather than how it tasted.  It didn’t taste terrible at all.  It took on the flavour of the Dolmio very well, so although it isn’t a true replacement for rice, it does reduce calories going into the belly.  I couldn’t cope with it as a rice replacement, but as a pasta one, I think Konjac and I will get on very well.

See what I mean below…  Little worms.  I just couldn’t…  It’d be much better in a stir fry for me I think, but if the appearance doesn’t put you off, it could be a very good bulking agent for other foods indeed.

Konjac barenaked rice featured

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High Protein Chocolate Pudding

Hey you all, protein is something that many of us just don’t get enough of.  As a newbie runner, upping my protein count is important, to make sure I have the ability to repair the damage done to my muscles as I learn to run.

I wanted something lovely and puddingy, but not always a smoothie, and this is it…. with a whopping 40g protein in a serving.  Split it in half if you want to keep to 20g Protein in a serving.

The longer it is in the fridge, the thicker it gets, so if you can make it the day before, or a few hours in advance, that’s even better.  If you use a different protein powder, factor in the different amounts of protein.

Feel like cutting the calories and carbs a bit?  Reduce the flour and swap out the banana, and perhaps use unsweetened almond milk.  Add even more protein by using cows milk. I sprinkled one square of grated white chocolate over the top.

ChocolatePudding2

High Protein Chocolate Pudding

Lesley Smith
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Chocolate Pudding
Cuisine Desserts
Servings 1
Calories 328 kcal

Ingredients
  

  • 150 ml Coconut Milk Alternative I use Alpro.
  • 40 g My Protein Natural Chocolate Whey.
  • 100 g Banana.
  • 15 g Coconut Flour

Instructions
 

  • Add all the ingredients to your blender or Nutribullet. This makes enough for one person. Blend until completely smooth.

  • Pop your pudding into a glass/dish and put it in the fridge for an hour, preferably longer. I put mine into the freezer for a couple of hours if I can.

High Protein Chocolate Pudding

 

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Airfryer – Actifry Recipe – Scrambled Eggs with Cheese & Tomato

Actifry Scrambled Eggs 2 (1 of 1)

Actifry Scrambled Eggs with Cheese 1 (1 of 1)

Actifry Recipe - Scrambled Eggs with Cheese & Tomato

Lesley Smith
Print Recipe Pin Recipe
Prep Time 2 minutes
Total Time 2 minutes
Course Breakfast
Cuisine British

Ingredients
  

  • 4 Large Eggs.
  • 200 m Milk.
  • 50 g Grated Cheese.
  • 8 Cherry Tomatoes cut in half.
  • Salt and Pepper to Taste.
  • Oil Spray – I used the one cal buttery version.

Instructions
 

  • Ensure the air fryer, and especially the paddle, has a light covering of oil spray. Add a very small amount of Rapeseed oil to the bottom of the pan if you wish, for cooking the eggs.

  • Ensure the paddle is correctly placed in the machine.

  • Ensure the lid is firmly closed during all cooking times.

  • Mix 4 eggs with 200ml milk in a jug, and lightly season with salt and pepper.

  • Pop your mixture into the air fryer and set the timer for 6 minutes.

  • When the timer is finished, open the lid and use a wooden scraper to take any egg mix from the sides of the bowl and put it back to the bottom. Add the tomatoes.

  • Set the timer for a further 3 minutes, then check your eggs. Your machine might need a little longer. When the eggs are fully cooked, your meal is ready.

  • Serve in a pre-warmed bowl, and sprinkle the grated cheese on top. Wait 30 seconds, then eat.

 

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Luxurious Date Butter / Date Caramel

As well as eating a ton of dates these days, I’m using them in cooking now, as a way to get the sweet portion of my sweet tooth satisfied.  I make a sort of ice-cream with whipped quark and crème fraîche, but needed something sweet to go with it, instead of simply adding sweeteners.  My grandmother used to make this, and although I’ve made mine in the way she did (but much simpler with a Nutribullet) I suspect there are other ways to get it done.  At first, it wasn’t as straight forward as I thought, but I’ve got it sorted now.  I’m even putting it on my mothers toast instead of butter and jam for her evening snack.  Much better than the added sugar and fat late in the evening for her.

This is fabulous spread on toast, ice-cream, waffles, or anything you want to put in place of butter and margarine spreads.  It’s sweet and sticky and delish, and good for us, as it’s simply a one ingredient butter / spread / caramel, that just has a little water added to it.

You’d need sticky Medjool dates to get this to work properly, as I suspect drier dates wouldn’t pulverise so easily, or might need much more in the way of soaking.

date-butter-date-caramel-square2

 

Luxurious Date Butter / Date Caramel Sauce

Lesley Smith
5 from 1 vote
Print Recipe
Prep Time 2 minutes
Total Time 2 minutes
Course Spreads
Cuisine Dessert

Ingredients
  

  • 12 Medjool Dates
  • Water

Instructions
 

  • Destone the Medjool dates and chop them up into reasonably small segments.
  • Add them to your blending jug, with a little water, and leave them to soak for up to half an hour.
  • Pour the water into a separate cup and add back two or three teaspoons of water to the dates.
  • Blend. When the blender stops turning, add a spoon more of water, and mix with your dates, until it is slightly thinner again. Reblend.
  • Repeat the last step until you have the consistency you want. Runnier or thicker, it's all up to you.

 

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Raw Food Canapé – Sweet and Exotic for New Year

Have you ever wanted something sinfully sweet, but don’t want to eat sugar, chocolate, cake or ice cream?  Then dates might just be for you….

This gorgeous and very simple recipe for a New Year canapé is so simple, and guests will never believe it’s all made from good for you food.  If you don’t tell them what it is, some of them will think it’s some juicy delicacy they’ve never heard of.  For me, it’s a raw food canapé and these look awesome on a tray, far better than my image.

Raw Food Canapé

Medjool Dates Exotic Fruit Canape2

Raw Food Canapé - Sweet Exotic Fruit

Lesley Smith
Print Recipe Pin Recipe
Prep Time 2 minutes
Total Time 2 minutes
Course Canapé
Cuisine Starter

Ingredients
  

  • Medjool Dates - 1 Per Canapé
  • Soft Cheese or Whipped Cream, or Whipped Quark, or even Creme Fraiché.
  • Dried Mango - Unsweetened
  • Dessicated Coconut or Fresh Grated Coconut

Instructions
 

  • Simple slice along the top of the dates, and remove the stone pit. If there's a slight hard crust at the end, slice that off, and open the date out.

  • Simply pop in a tiny spoon of soft cheese, and sprinkle a few strands of dessicated coconut on top.

  • Slice your dried mango in little strips and place on top for decoration.

About Medjool Dates – The Caramelly Tasting Fruit

Dates, like Figs, are a relatively new fruit to me.   I once saw a neighbour eating them, and I physically felt a little queasy.  For my whole life, I’ve imagined dates as tasting like prunes, and I really cannot stand prunes….  Not in the slightest….  Uh uh, never….  Am I clear about that??????

I know we tend to think of them as just a Christmassy thing, but going forward, they’re going to be a big part of my diet, to fulfill days when I have a sweet tooth.

I’ve only really tried the Medjool variety so far, and although I would try other versions, I’ve learned through experience, to stick to what I actually like.

Medjool dates are nice and plump, with an outer skin and rich softer flesh inside.  I think they are said to be more juicy than other drier versions of dates.  I suspect that’s one reason that I’ve been put off trying other varieties.

When they ripen, they turn from a reddish yellow, to a deep brown, with a gorgeous caramel taste.  A bit like nature’s natural sweets.  If you’re never tried them, you might just find yourself a new healthy sweet.

Here’s the lowdown:

Goodness For Our Bodies

Packed with fibre and potassium as a healthy treat, there’s also some calcium, magnesium and copper in there.  So as well as being tasty, they’re also good for our bones.  We sure can’t say that for sugary sweets.

Blood Sugar

As a diabetic, finding sweet treats that aren’t high in sugar or carbs is quite difficult if I’m to keep away from polyols as much as possible, and dates fills one of those voids.   Yes, it’s sweet, so contains natural sugar, but they are also filled with fibre, so help keep us from feeling those carb cravings too quickly afterwards.

It’s One Of Our 5 A Day

Yes, it is.  It’s fruit.  I don’t think I can say any more about that, as we all know we need to get our fruit and veg in somehow.  Around 3 dates will count as one of our five a day.  And at around 90-95 calories for three dates, they’re also quite filling.

How To Eat Dates

The easiest way is to just eat them like a sweet, but remember to remove the stone inside as you bite into it.   The pit is easy to remove and is hard to miss, as they’re usually quite big.   Some people cut off the top, remove the pit and put other things inside, like nuts, chocolate, soft cheese and more etc.

Cooking With Dates

I think I’ll be making some desserts with dates as a base.  I have made cheesecake base with dates, but strangely, I never actually attributed the sweet taste to the dates that I mixed with crushed nuts.  I wish I’d discovered this little treat years ago.   A caramel sauce will be one of my first attempts, hopefully to go with some treat ice cream for the kids, and not let on that it isn’t sugary caramel.  I can dream….

Growing Dates

I think I’ve mentioned plenty of times on the blog, that we have a plot where the man grows quite a lot of our own during the fairer months.  I very much doubt dates will grow in the UK, but hey, anything is worth a try, and if I can get him to make me a space in the polytunnel, I’ll give it a go next year.  From what I’ve read, cutting the tapered bit from a few cola bottles and planting a pit just under the compost at the top is the best option, but if it does indeed take about 20 years to grow a tree, I might be better off to just try it at home, or buy a plant from a local nursery, but I don’t hold out much hope of it surviving for long in winter.  It might be a bit of a pointless experiment….

Medjool Dates Nutritional Content

Each date – pitted (high in potassium)

  • Calories: 66kcal
  • Carbohydrates: 18g
  • Fiber: 1.6g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Protein: 0.4g
  • Sodium: 0.2mg

 

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Nutribullet Recipe: Basic Strawberry and Raspberry Smoothie

Strawberry and Raspberry Smoothie

Nutribullet
Strawberry and Raspberry Smoothie
Strawberry and Raspberry Smoothie2
Strawberry and Raspberry Smoothie3

Nutribullet Recipe: Basic Strawberry and Raspberry Smoothie

Lesley Smith
Print Recipe Pin Recipe
Prep Time 1 minute
Cook Time 1 minute
Total Time 2 minutes
Course Nutribullet Recipe
Servings 1 -2

Ingredients
  

  • 100 g Strawberries
  • 100 g Raspberries
  • Ice Up to Maximum Mark
  • Top Up With Water
  • Optional - Add Sweetener

Instructions
 

  • Take the green off the strawberry and pop all the ingredients into the nutribullet or high speed blender.

  • Whizz until ingredients are smooth.

  • Enjoy.

 

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10 Low Carb Desserts from around the net (low sugar).

Looking up some recipes that I don’t throw together, isn’t something I do often.  I’m very much of a chuck things in and see how they turn out, but I’ve had a trawl through some recipes I really like the look of, and quite fancy trying.  See what you think too.

Quark Cheesecake 2
Remember, that low carb doesn’t mean faddy diet, and removing sugar and excess carbs from our diet does make me feel so much better than I sued to.

Keeping to a sensible carb limit and not Atkins style extremely low carb, seems to be a very healthy way to live.  Permanently.  I’d love to do it, but since I have a savoury tooth more than a sweet one, I don’t feel guilty about the few sweet things I do eat, especially if I’ve cut the sugar from it.

Here are some fabulous low carb desserts I’ve found online.

1 – Blueberry Yoghurt Pancakes

From Bob’s Red Mill, these use whole wheat flour.  As pancake fans, this is probably going to land in my kitchen at some point.

2 – Lemon Squares

From From Diabetic Connect, these look heavenly, and you don’t need to be diabetic to enjoy desserts with less sugar and carbohydrates than the regular versions.  The recipe mostly uses Xylitol which is my favourite sweetener these days.

3 – Low Carb Mini Apple Pies

Flavoured with Cinnamon, and only 9 net carbs each, these will more than likely be on my winter menu at some point.

4 – Peanut Butter Pie

From Oh that’s tasty.  Unusual and quite luxurious.

5 – Mini Flourless Chocolate Cakes

From Sweet Beet and Green Bean, these are a great idea, though I’d change the organic sugar to xylitol or something else to miss out the sugar.

6 – Low Carb Panna Cotta

From Sugar Free Chic.   I’ve never eaten Panna Cotta, but this recipe sounds delish.  Once I’ve got down to my target weight, I might just try this one out for a treat.

7 – Two Minute Coffee Cake

One of many recipes from Ginny’s Low Carb Kitchen, it’s a perfect microwave recipe for those moments when you really just need something sweet in a hurry.

8 – Low Carb Coffee and Cream Cheesecake

I don’t think I could eat much of this version, but the first few spoonfuls would be pure bliss.   By the author’s own admission, it wasn’t strong, so you could easily use this as a base and add your own favourite flavours.

9 – Pineapple-Rum Sorbet Recipe

I couldn’t resist sharing this.  The ingredients remind me of Mexico, sitting by the pool, sipping afternoon drinks…….before the kids arrived..

10 – Low Sugar and Low Carb Strawberry Cheesecake

Lastly, my own, Low Carb and Low Fat, No Base – I used stevia for this, but I plan making it again soon, by using Xylitol instead.

Quark Cheesecake 4

 

 

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Actifry Recipe: Summer Garden Veg with Garlic

Actifry Vegetables 2

Simple and easy, and very tasty veg.  You can do these in a frying plan or a wok, but the Actifry does make it simple.

Actifry Recipe: Summer Garden Veg

Lesley Smith
I made this instead of boiling potatoes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Vegetables
Cuisine Low Carb
Servings 4 - 6

Ingredients
  

  • 2 Courgettes Medium
  • 4 Medium Sized Onions
  • 15 - 18 Cherry Sized Tomatoes
  • Handful of Sliced Peppers
  • 1 - 2 Garlic Cloves
  • 1 Tablespoon Olive Oil
  • Salt and Pepper to taste

Instructions
 

  • I don't think we can get much more simple than this. Simply slice the courgettes and onions and add them to the Actifry.

  • Add the tomatoes whole, and also the peppers.

  • Crush or chop the garlic into tiny pieces and add, or you could use garlic powder, pieces etc.

  • Pour oil over the vegetables in the fryer. Then add a little salt and pepper.

  • This can take up to about 10 minutes, sometimes a little more in my Actifry, as I like my courgettes nice and soft.

 

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Cream Cheese Pancakes – Low Carb & Gluten Free

Who said pancakes need to have flour in them?  Oh yes, not me!!  Looking for low sugar and low carb alternatives for foods isn’t the easiest thing to do, but if you play around with different ingredients, it’s surprising what you can make.

For this, I used Quark, but you could use any old cream cheese, including mascapone, and possibly even Philadelphia.  These also happen to be gluten free, which is also a boost, if that’s what you’re looking for.

I mixed this in a wee jug with a hand whisk.  No fancy high tech gadgets around here for these.

Cream Cheese Pancakes 3

Cream Cheese Pancakes - Low Carb & Gluten Free

Lesley Smith
Print Recipe
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Course Low Carb
Servings 8
Calories 35 kcal

Ingredients
  

  • 110 g Cream Cheese or Quark Tesco Quark: 75 Calories, 4g Carb
  • 3 Medium Eggs 180 Cals, 0g Carb
  • 2 Level Teaspoons Stevia 4 Calories, 2g Carb
  • Butter or Oil to Grease Pan - I used One Cal Spray. 20 Sprays: 20 Cals, 0g Carb
  • Optional Teaspoon of Cinnamon or Nutmeg - (If you use this, count the carbs if you are keeping track)

Instructions
 

  • Put all the ingredients into a bowl or jug.

  • Mix or whisk until well combined into a good batter.

  • Heat frying pan on medium heat, then turn the heat down.

  • Cook on each side for 1-2 minutes, or until they resemble a pancake.

  • Serve with fresh berries.

 

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Teriyaki Chicken Kebabs

Ok, this is the cheats way to do it.  I never said I was mega original, did I?  Anyway, these taste lush, and have just the right amount of stickiness, but it does mean changing the recommended use of a standard Maggi, Teriyaki Chicken mix.

The Maggi pack, says that it’s made with natural herbs and spices and given that I managed to get 8 large kebab sticks from it, the added seasoning is only 22 calories and 5 carbs per kebab.  That’s pretty good when you consider that it makes chicken taste so much better than just salt and pepper, or some added spices.

I’m not sure this is really a recipe, but here you go.

Chicken Kebabs with Baked Camembert

Teriyaki Chicken Kebabs

Lesley Smith
I did not have vegetables available for adding to the kebab stick for this recipe. The fridge needed filling, so we had ours with a little lettuce on the side.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Chicken
Cuisine Mains
Servings 6

Ingredients
  

  • 6 Chicken Breasts
  • 1 Pack Maggi So Sticky Teriyaki Chicken
  • Boiling Water
  • Required: Kebab Sticks or Forks
  • Baked Camembert

Instructions
 

  • Simply cut each chicken breast into kebab sized chunks. I had large chicken breasts and got several good sized pieces for each kebab stick.

  • Put your Maggi mix into a good sized bowl and add some boiling water. Not too much, but enough to give you a mixture for coating the kebabs. Stir until the mix is dissolved.

  • Dip the chicken and roll it around in the Teriyaki mix, then pop it in the fridge for half an hour to marinate.

  • Slip your chicken onto the kebab sticks, and lay on foil prepared flat baking trays.

  • Cook at 160C for 20 minutes, or until your chicken is thoroughly cooked. Add your Camembert to the oven at the same time, following the instructions it comes with.