Peri Peri Chicken Kebab | Fakeaway Recipe

Peri Peri Chicken Kebab | Fakeaway Recipe

As I am apparently now the Queen of the Fakeaway, I thought it about time I gave you a new Fakeaway recipe!

I really enjoy the deliciousness and ease of making a chicken kebab in the slow cooker. Of course, you don't have to use the slow cooker and can cook this in the oven instead, but that takes more effort. 

Peri Peri Chicken Kebab | Fakeaway Recipe

The peri peri flavour, made famous by Nandos, is super popular and I thought it would be a lovely new flavour to serve as a kebab.

You can adjust the spices to your like, whether you like it spicy or a little more mild. You could even try my lemon and herb flavour instead!

I served this with loads of salad and some mixed grains, with the chicken itself being served in a wholemeal pitta.

I drizzled it with a garlic yogurt, to balance the spice.

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Peri Peri Chicken Kebab | Fakeaway Recipe


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 Peri Peri Chicken Kebab Recipe



Extra Easy Syn Value: Syn Free

Healthy Extras: None (add on if using a pitta to serve)

Note: To cook in the oven, stand upright and cook for 1.5 hours on a low heat. Check food is fully cooked before serving.

(Calories below are for chicken only)


All syn calculations are my own, and are for guidance only. I am not affiliated with Slimming World in any way. These are meals and recipes that I have followed myself. This website is unofficial and in no way part of or representative of Slimming World. You should check with Slimming world for the most up to date Syn values using official resources such as the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.


You will need:


9 boneless, skinless chicken thighs.

Peri Peri Sauce:
2 birds-eye red chillies (adjust according to personal taste, the more chillies the hotter it is!)
1 red pepper
1 red onion
juice of one lemon
juice of half a lime
1 tbsp smoked paprika
2 tsp salt
1 tsp black pepper
1 tbsp oregano
1/2 tsp red chilli powder
5 cloves of garlic
4 tbsp malt vinegar
4 cherry tomatoes
50ml water

Garlic yogurt:
2 tbsp fat free natural yogurt
1/2 garlic clove, crushed

To serve: Wholemeal pitta bread


Method:


Blitz all the peri peri sauce ingredients together in a food processor until it becomes a smooth paste.  Use this to marinate the chicken and to cook it in.

Pour the marinade over the chicken and leave to marinate over night for best flavour, or at least a few hours.

Use a potato and cut the side of one of the long edges off, so it sits flat. Stick in 3 kebab sticks, in a triangle shape.

I cooked mine in the slow cooker, so trimmed the sticks down to make sure they weren't higher than the lid. You could also cook this in the oven (see notes).

I made one of the sticks a little longer, so I could lean it against the top of the slow cooker, so it slanted to the side. I moved half way through cooking.

Use the 3 kebab sticks to build up the kebab. Thread each marinated chicken mini fillet onto the skewers. Press down firmly to get the kebab shape.

Cook in the slow cooker for 4 hours on low.

Remove from the slow cooker, and then slice down the side of the kebab to get your meat chunks.

Serve with wholemeal pittas and salad.


Notes

To cook in the oven, stand upright and cook for 1.5 hours on a low heat. Check food is fully cooked before serving.

I am not affiliated with Slimming World in any way. These are meals and recipes that I have followed myself. 

All images and content on Sugar Pink Food is copyright protected.

If you wish to share this recipe, then please do so by using the share options provided. Do not screenshot or post recipe or content in full

L x

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