• 460g chicken thigh fillets, cut into large pieces
  • 3 lemons, 1 cut into wedges, 2 juiced
  • 500ml low-fat natural yogurt
  • 45g jerk paste
  • 1 red onion, cut into wedges and halved
  • 31g fresh coriander, roughly chopped
  • 125g mixed vegetable stir-fry, shredded
  • 1 tbsp wholegrain mustard
  • 2 carrots, peeled and grated
  • 4 plain flour tortillas


  1. 1

    In a large bowl, mix together the chicken, the juice of 1 lemon, 250ml yogurt, the jerk paste, red onion and half the coriander. Allow to marinate for 10-15 minutes.

  2. 2

    Preheat the grill to medium-high. Meanwhile, thread the chicken and red onion on to the skewers with a few of the lemon wedges. Put under the grill for 10-15 minutes, turning halfway through, until golden and cooked through.

  3. 3

    Meanwhile, mix together the remaining yogurt, the mixed vegetable stir-fry, wholegrain mustard, carrots and the remaining lemon juice. Season with freshly ground black pepper. Warm the tortillas through in the microwave or under the grill for 1 minute.

  4. 4

    Serve the skewers with the tortillas and slaw, then garnish with a sprinkling of coriander.

Nutritional Details

Each serving provides
  • Energy 2332kj 557kcal 28%
  • Fat 20.0g 29%
  • Saturates 5.9g 30%
  • Sugars 18.3g 20%
  • Salt 1.4g 23%

% of the Reference Intakes

Typical values per 100g: Energy 469kj/112kcal

Each serving provides

48.6g carbohydrate 7.1g fibre 42.2g protein

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