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Healthy spicy chicken kebabs for National Diabetes Week
National Diabetes Week raises awareness of the need for a healthy lifestyle, which includes nutritious food to cook at home.
Cooks in: 30 minutes
National Diabetes Week raises awareness of all types of diabetes, as well as advancements in treatments and the importance of maintaining a healthy lifestyle. Diabetes Victoria’s theme this year is “80 reasons to celebrate” in honour of Anna Moresby, who was told she wouldn’t live past the age of 30 when first diagnosed with type 1 diabetes in 1940. Anna is now the first Victorian woman to have lived with diabetes for 80 years.
“There have been amazing advancements in diabetes management and technologies, as well as diabetes education,” Diabetes Victoria CEO Craig Bennett says. This year, 44 Victorians will join Anna in receiving a Kellion Victory Medal, which honours those people who have lived with diabetes for more than 50 years. “We now know that people can live well with diabetes, and each year we see more and more people receiving a Kellion Victory Medal,” Craig says.
Type 1 diabetes is an auto-immune condition and differs from the more common type 2 diabetes, which develops over a long period and is related to lifestyle factors such as poor diet, lack of exercise and high blood pressure.
About 346,000 Victorians are registered with the National Diabetes Services Scheme and Diabetes Victoria believes another 125,000 Victorians may have undiagnosed type 2 diabetes.
The Life! program is a free Victorian lifestyle modification program that helps you reduce your risk of type 2 diabetes and cardiovascular disease.
To mark National Diabetes Week, Diabetes Victoria ambassador and chef Gabriel Gate has chosen a recipe that is suitable for everyone, including people living with diabetes, to try at home.
Spicy Chicken Kebabs with Pearl Couscous
1 tbsp olive oil
1/4 tsp chilli powder
1/2 tsp curry powder
1/2 tsp cumin seeds
1/2 tsp sweet paprika
250g deboned chicken thighs, skinned and cut into about 2cm pieces
1/4 brown onion, finely chopped
3/4 cups pearl couscous
1 1/2 cups chicken stock
3/4 cup shelled peas
1/2 cup diced carrot
freshly ground black pepper
6 cherry tomatoes
You need 8 small bamboo sticks to make the kebabs.
If you’re cooking the kebabs on a barbecue with an open flame, you’ll need to soak the bamboo sticks in water for 15 minutes before using.
In a small bowl mix olive oil with chilli powder, curry powder, cumin seeds and paprika.
Cut chicken into pieces and toss with half the spicy oil. Thread chicken pieces on to sticks and refrigerate until ready to cook.
Place remaining spicy oil in a non-stick pan with onion and cook, while stirring, for three minutes before adding pearl couscous. Stir well and add chicken stock, peas and carrots. Bring to a simmer, cover with a lid and cook on low heat for about 10 minutes. Season with pepper to taste.
Place kebabs on a grill plate and cook for about five minutes on each side.
At the same time, cook cherry tomatoes on the grill.
Spoon the pearl couscous onto plates and top with the kebabs and tomatoes.