Cajun spiced chicken coconut kebabs

Cajun spiced chicken coconut kebabs

There are several perceptions of a kebab.  One maybe a kebab that’s fatty and unhealthy, the other maybe something that’s been thrown together and chucked onto a bbq in the summer.  A kebab can have numerous flavour combinations which can be quickly made, oven baked and be waiting for you after a busy day.  The next time you have the oven on, consider making a kebab for the following day!

Ingredients for 1 serving

277g chicken breast, cut into thin strips
1-2 tsp cajun seasoning
52g peppers, cut into cubes
95g courgette, cut into 5mm thick slices
6g coconut oil
1 pitta bread
25ml sweet chilli sauce
6 pickled jalepeno slices
149g spinach
1 lime, juice only

 (Example ingredient amounts given, adjust accordingly to your requirements)


  • Pre-heat your oven to 190°C fan/400°F and line a baking sheet with non stick foil.
  • Put the chicken strips in a bowl and add the coconut oil and cajun seasoning.
  • Massage the seasoning and coconut oil into the chicken.
  • Take 2 skewers and start to thread the chicken, courgette and peppers onto them.
  • Continue until you’ve used up all of your ingredients.
  • Place them on the baking tray and bake for approx 35 minutes.
  • Warm your pitta in the oven for a minute and start to plate up.
  • Carefully split the pitta length ways, fill with spinach and place a kebab on top.
  • Give the chicken a squeeze of lime, add the jalapeño slices and add a dollop of sweet chilli sauce.


  • The picked jalapeño slices I use contain no added sugar.
  • I use metal skewers, but if you use wooden ones be sure to soak them in water for 10-15 minutes to stop them burning.
  • For anyone following older BC plans, and are on Cycle 3 – if you don’t have bread in your plan you should enquire to see if you may have it added to your ingredients list.  It’s unusual for it to be refused, but check first.
  • For those on 2018 BC plans, sweet chilli sauce is a swap for other side sauces provided you choose one with equivalent macros.
Nella Foulds
Nella Foulds

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