April 8th, 2012
Photography by Rob Kinghorn
Food styling by Ian Muggridge
Prop styling by Felice Morsillo
Fire up the barbecue. Cut cucumbers in half width-wise and peel into ribbons with a vegetable peeler.
Combine cucumber ribbons with olives, red pepper, bocconcini, vinegar and oil. Season with salt and pepper.
Grill chicken kebabs for approximately 15 minutes or until cooked through, turning occasionally.
Nutrients per two kebabs: 443 calories, 19 g fat, 58 g protein, 8 g carbs, 2 g fibre. Excellent source of calcium, phosphorous and vitamins A, C and E.