This flavourful low carb dish is perfect for a summer BBQ. You can easily turn this into a high carb dish with the addition of sweet potato fries or a flat bread.
Dice the chicken thighs to bite sized pieces. Mix with the marinade ingredients and refrigerate – ideally overnight, but a few hours will do. When ready to cook, skewer the chicken, alternating with the pepper and onion. Cook on the BBQ, rotating regularly, until charred and cooked through.
8 bone and skinless chicken thighs
1 red pepper, cut into wedges
1 red onion, cut into wedges
100 ml plain yoghurt
Juice from ½ a lemon
2 tsp fajita spice blend
2 grated garlic cloves
2 tbsp olive oil
Generous pinch of salt
Cook the quinoa according to the instructions on the packet. Add the corn for the last couple of minutes. Once cooked, drain and mix through the other ingredients. Mix the dressing ingredients together, check the seasoning, then dress the salad.