SW recipe: Spiced kebabs with sweet potato wedges and cabbage salad

Serves 4
Ready in about 1 hour
Syns per serving: FREE


4 small sweet potatoes, cut into wedges

Low-calorie cooking spray

8 skinless and boneless chicken thighs, visible fat removed, cut into chunks

3 tbsp cumin seeds

1½ tsp mild chilli powder

½ white cabbage, shredded

1 red onion, thinly sliced

1 cucumber, halved lengthways, deseeded and thinly sliced

Juice of 2 lemons, plus wedges to serve

Handful fresh flat-leaf parsley, leaves picked and roughly chopped

2 tbsp dried sumac

1 small garlic clove, crushed

250g fat-free natural Greek-style yogurt


1 Preheat your oven to 200°C/fan 180°C/gas 6. Spread the wedges on a large, non-stick baking tray in a single layer and spray with low-calorie cooking spray. Season and bake for 35-40 minutes, turning halfway.

2 Meanwhile, put the chicken into a bowl with the cumin and chilli powder. Spray lightly with low-calorie cooking spray, season and toss to coat. Cover and leave to marinate. For the salad, mix together the cabbage, onion, cucumber and lemon juice. Season and set aside.

3 Preheat your grill to high. Thread the chicken onto 4 metal skewers and spray with low-calorie cooking spray. Grill for 6-7 minutes on each side, or until the chicken is cooked through.

4 Stir the parsley and sumac through the salad. Stir the garlic into the yogurt and top with freshly ground black pepper. Divide the skewers, wedges and salad between 4 plates. Add a twist of black pepper and serve with the lemon wedges and yogurt.


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