Calories Per Serve: 252 (2 skewers)

Time To Prepare: 20 minutes

Serves: 4 (Recipe makes about 8 skewers)

Ingredients:

• 300 g firm tofu, cut into cubes or chicken breast
• 2 zucchini cut into chunks
• 250 g cherry tomatoes
• 300 g button mushrooms
• 1 red capsicum cut into chunks
• 1/2 pineapple, cut into chunks
• Salad leaves, to serve

Satay Sauce:

• 1/2 brown onion, finely chopped
• 2 garlic cloves, smashed
• 1 teaspoon grated fresh ginger
• 60 g (1/4 cup) almond butter
• 2 tablespoons gluten free tamari soy sauce
• 1 tablespoon honey
• Squeeze of lime juice

Directions:

• Preheat grill (broiler) to hot.
• Thread the tempeh or chicken, zucchini, tomatoes, mushrooms, capsicum and pineapple chunks onto skewers.
• Arrange onto a baking or grilling tray lined with foil and spray with a little olive oil.
• Grill (broil) for 1015 minutes until golden. Make sure to turn the kebabs over halfway through cooking.
• Make the satay sauce by combining the onion, garlic and ginger in a small saucepan and cooking for 3 minutes over a medium heat using 1 teaspoon olive oil or a little water.
• Add the almond butter, soy sauce, honey, lime juice and 60 ml (½ cup) water.
• Cook for another minute adding more water if necessary.
• Arrange the kebabs over a bed of salad leaves and spoon over the satay sauce. Serve immediately.

Note: If using wooden skewers, soak them in cold water for 15 minutes before using.

Recipe adapted from Teresa Cutter The Healthy Chef

Nutritional Information Per Skewer:

Protein: 12.2 g

Kilojoules: 527

Calories: 126