Low-Carb Thai Chicken Skewers

Step 1Chop the chicken into medium-large, about 3 cm/ 1 ¹/₄ inch cubes. Place in a container and add curry paste, coconut milk and lime juice. Optionally, add salt and pepper to taste (I didn't add any as there was enough salt and pepper in my homemade curry paste).

Step 2Add the chopped cilantro and mix using a spoon until covered from all sides. Cover and refrigerate for at least 30 minutes or overnight before cooking.

Step 3Remove the chicken from the fridge and bring to room temperature.

Step 4Cut the red bell pepper into bite-sized pieces large enough to hold on the skewers. Slice the zucchini into about 1 cm/ ¹/₂ inch pieces. Cut the onions into wedges.

Step 5Line a baking tray with baking foil and place a rack on top. Thread metal or soaked wooden skewers with red pepper, zucchini, onion and chicken until you use up all the ingredients.

Step 6Mix the leftover marinade with 4 tablespoons (60 ml) of extra virgin olive oil brush the skewers on both sides.

Step 7 Preheat the broiler to high and broil for 10 - 15 minutes until crisp and cooked through. Turn half way through for even cooking. Ensure the tray isn’t too close to the top of the grill to prevent charring. Remove from the oven and let it cool down for 5 minutes.

Step 8Serve hot, drizzled with the remaining 2 tablespoons (30 ml) of olive oil. Optionally with a dollop of sour cream or full-fat yogurt, and fresh cilantro. To store, let it cool down, remove the skewers and refrigerate for up to 4 days.