chicken fillets
3 heaped tbls macadamia nut butter
coconut cream
wooden skewers


¼ cup Bragg soy sauce
1 tbls chilli paste
¼ cup xylitol castor sugar
1½ tbls fresh lemon juice
1 tsp dried basil
3 tbls olive oil
1 tsp coriander powder
½ tsp garlic powder
½ tsp ground ginger
½ tsp turmeric


Cut the chicken breasts into small cubes and put into a glass dish. Whisk the marinade ingredients together until well combined. Reserve most of the marinade for the sauce and pour some over the chicken. Mix well. Cover the bowl and leave to marinade for at least one hour outside the fridge. Put the rest of the marinade into a small saucepan and heat up to boiling point. Turn the heat down to low and cook for one minute. Add the coconut cream to get to a good consistency and simmer for a few minutes. Switch off the stove. Add the nut butter and mix until well combined. Remove from stove. If the sauce is too thick add a little more coconut cream or water. Soak your wooden skewers in water prior to making your kebabs. Cook the kebabs on a grill pan. Serve with lemon/lime wedges and a side of choice.

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