Make lunch simple yet satisfying this week with some spicy chicken skewers with charred corn salad. It’s also an amazing meal prep option.

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
For the skewers
¼ cup low-fat plain yoghurt
1 tbsp massaman curry paste
1 tsp tomato paste
4 tsp low-sodium soy sauce
4 tsp honey
½ orange, juiced and zested
4 chicken breasts, cut into chunks
5 tsp olive oil
For the corn salad
4 mielies
4 tsp olive oil
1 tsp paprika
¼ cup feta
Handful coriander, finely chopped
1 lime, juiced and zested

METHOD
For the skewers
1. Preheat the oven to 180°C
2. Mix the yoghurt, curry paste, tomato paste, soy sauce, half the honey, the orange juice and the orange zest until smooth.
3. Fold the chicken through the marinade and allow the flavours to develop – about 30 minutes in the fridge.
4. Slide the chicken on to the skewers.
5. Heat the olive oil in a nonstick pan and sear both sides of the skewers.
6. Place on a baking tray, drizzle with the rest of the honey and bake for 10 minutes.
For the corn salad
1. Brush corn with half the oil and dust with paprika.
2. Char in a pan on a high heat with the rest of the oil, then cut the corn off the cob.
To serve
1. Place the skewers on a plate and serve with corn, feta, coriander, lime zest and juice.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto/HMimages.co.za