Low-Carb Tandoori Chicken Kebabs

Step 1Chop the chicken into ~ 2 cm/ 1 inch cubes. Mix the garlic, chili and ginger in a pestle and mortar.

Step 2Add to a bowl and mix with the lemon juice and zest, yoghurt, spices and seasoning.

Step 3Add the marinade to the chicken and leave in the fridge for at least 2 hours or overnight to enhance the flavour.

Step 4Remove the chicken from the fridge and bring to room temperature.

Step 5Make the zucchini ribbons using a vegetable peeler.

Step 6Thread metal skewers with chicken, zucchini ribbons and red onion.

Step 7Line a baking tray with grease proof paper, add the kebabs and grill for 20 – 25 minutes until crisp and cooked through. Turn every 5 - 10 minutes for even cooking. Ensure the tray isn’t too close to the top of the grill to prevent charring.

Step 8Drizzle with olive oil. Optionally, serve with crispy greens, zucchini ribbons and pine nuts. These kebabs are best served fresh or can be stored in the fridge and enjoyed next day.