Tuna or Tofu Tikka Kebabs

I usually make these kebabs with tuna, which is a great source of protein and is also packed with metabolism boosting B vitamins (which diabetics are prone to have low levels of) and Omega 3 fatty acids to keep our hearts and brains ticking nicely. If I am feeding true vegetarians, I substitute the tuna for tofu (a 400g pack gently squeezed dry is ample), which is also a very good protein source, containing all eight essential amino acids, and an excellent source of iron, calcium and many minerals. Either way, the tikka marinade is super simple and delicately, yet deliciously, spiced.

Tuna or Tofu Tikka Kebabs

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Delicately spiced, protein packed and low fat kebabs.

Servings	Prep Time
4 people	10 minutes

Cook Time	Passive Time
5-10 minutes	1-4 hours

Servings Prep Time 4 people 10 minutes

Cook Time Passive Time 5-10 minutes 1-4 hours

Tuna or Tofu Tikka Kebabs Print Recipe Delicately spiced, protein packed and low fat kebabs. Servings Prep Time 4 people 10 minutes Cook Time Passive Time 5-10 minutes 1-4 hours Servings Prep Time 4 people 10 minutes Cook Time Passive Time 5-10 minutes 1-4 hours

Ingredients

• 4 large steaks tuna (fresh or frozen) If, frozen, defrost thoroughly and pat dry before adding to the marinade
• 5 tbsp fat freeplain yoghurt
• 5 tbsp Elmlea double cream light
• 1 tbsp ground coriander
• 1 tsp ground cumin
• 2 tsp ground ginger
• 1/2-1 tsp cayenne pepper

Instructions

1. Chop the tuna or tofu into 1 inch cubes
2. Mix the marinade ingredients together, adding seasoning to taste (more for tofu)
3. Mix tuna or tofu in marinade, ensuring all chunks are well coated, cover and refrigerate for 1-4 hours
4. Thread onto soaked wooden skewers and grill for 5-10 minutes

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