Chicken kebabs with herby couscous salad

Prep time: 1 hour 20 mins
Cook: 10 mins
Serves: 4

This is a low fat, low salt option with lots of wonderful flavours. Low in potassium and high in protein makes it an ideal meal for those having dialysis.

Nutrition

	Low phosphate
	Low potassium
	Low protein
	Low salt
53.4g	Carbohydrate
532.0Kcal	Energy
	Low fat
£0.00	Price Per Portion

	Low phosphate		Low protein
	Low potassium		Low salt
53.4g	Carbohydrate	532.0Kcal	Energy
	Low fat	£0.00	Price Per Portion

Nutrition values are calculated per serving
Kidney diet guidelines vary for each individual
Consult your dietitian or doctor for the specific diet that is right for you

Chef Paul Ripley

This colourful dish makes a lovely summer recipe and is ideal for a BBQ. The chicken compliments the fresh citrus and pomegranate flavours in the salad.

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Ingredients

Chicken kebabs

2 garlic cloves

Fresh ginger, 3cm

1 tablespoon clear honey

1 tablespoon reduced salt soy sauce

400g chicken breasts, skinless

1 large green pepper

8 button mushrooms

1 red onion

6 wooden or metal skewers

2 tablespoons olive oil

Herby couscous salad

200g couscous

½ pomegranate

2 tablespoons fresh coriander

2 tablespoons fresh mint

Juice and zest of 1 small orange

Zest of 1 lemon

Pinch of ground cinnamon

Pinch of ground cumin

2 tablespoons white wine vinegar

2 tablespoons olive oil

Method

Finely chop the garlic and ginger. Mix with honey and soy sauce then add the cubed chicken. Cover and leave to marinate for at least 1 hour, but preferably overnight.

After marinating, dice the onion and pepper into large chunks. Thread the chicken, green pepper, mushrooms and onion equally onto the 8 skewers.

Add olive oil to a griddle or frying pan and cook the kebabs for 10 minutes on each side or until the chicken is thoroughly cooked and golden brown. Cook in batches and turn the kebabs frequently.

Place couscous in a shallow bowl, adding the cinnamon and cumin and pour over 200ml boiling water. Stir and the cover the bowl for 5 minutes until the couscous has swelled up and absorbed all the water. Ruffle with a fork to separate the grains, then stir through the pomegranate seeds, orange and lemon zest, coriander and mint.

Make a dressing by mixing the orange juice, white wine vinegar and olive oil together, then stir into the couscous and season with pepper.

Divide the couscous and kebabs into four serving and enjoy.

Food Facts

Carbohydrate

The carbohydrate in this dish is mainly provided by the couscous. The total value of carbohydrate per portion has been provided for those who have trained in insulin adjustment.

Phosphate/potassium

Although this dish contains ingredients high in potassium, including mushrooms, orange juice and pomegranate, we have used small quantities of these ingredients. This means that overall dish remains low in potassium and suitable for someone following a potassium restricted diet. The phosphate in this dish comes from the chicken, if you are prescribed a phosphate binder then you should take as directed with this meal.

Protein

The chicken in this dish makes it a high protein meal, therefore suitable for those receiving dialysis.

Gluten free

Use Buckwheat, Quinoa, wholegrain rice and follow the cooking instructions on the packaging. Use Tamari in place of the soy sauce but this will be higher in salt.

Vegetarian

Replace the chicken with tofu and cook on a tray in the oven for approximately 20 minutes at 180°C/gas mark 4.

Vegan

Use maple syrup instead of honey.

Cheaper option

To reduce the cost use frozen herbs in place of fresh. Pre-packaged pomegranate seeds can be more expensive than purchasing the actual fruit so you could get a fresh pomegranate and remove the seeds yourself.

Storage

Once cooled, store in an airtight container in the fridge and use within 3 days. Can be eaten cold or reheated. If replacing the couscous with rice, then do not store or reheat.

Tips

If using wooden skewers, then these should be soaked in water for 30 minutes before using. The chicken kebabs can also be grilled or cooked on your BBQ.