Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

Low Disaccharide

Serves: 4

Prep time: 10 mins

Stand time: minimum 2 hours

Cooking time: 15 mins


  • ¾ cup natural coconut yoghurt
  • 1 tbs grated ginger
  • 1 tbs lemon juice
  • 1 tbs garam masala
  • 1 tbs tumeric ground
  • ½ tsp cumin, ground
  • ½ tsp coriander, ground
  • ½ tsp chilli, ground
  • 1 tsp pink rock salt
  • ¼ tsp  black pepper
  • ¼ tsp cinnamon
  • 750g chicken breast fillets
  • 2 tbsp coconut milk


  • Soak wooden skewers in water before starting recipe, to avoid burning.
  • Cut chicken into 2cm (1″) pieces.
  • Place all other ingredients into a bowl and mix well to combine.
  • Add chicken pieces and stir to coat them well on all sides.
  • Cover and refrigerate for a minimum of 2 hours.
  • Slide pieces of chicken along the skewers, making 12 skewers in total.
  • Place skewers under a medium-hot grill, turning them to cook all sides.
  • Serve hot with at green salad, or vegetables of your choice.


Take care not to overcook these, or they will dry out.

They make a tasty lunch, eaten cold with salad the next day.


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