KING OF THE GRILL

Fire up the barbecue and fuel muscle growth with these quick, high-protein recipes from HECK and chef Chris Baber

- Chris Baber

CHICKEN KEBABS WITH

PER SERVING
Kcals: 547 Protein: 56.5g Carbs: 62.5g Fat: 6.5g

METHOD:

1. Place all the kebab ingredients into a mixing bowl. Using clean hands, work into a tight mixture.

2. Divide into 4 even-sized pieces.

3. Using your hands, form the chicken mix around the skewer to form the kebabs.

4. Cook on a barbecue for a few minutes on each side, until lightly charred and cooked all the way through. Alternatively, use the grill.

5. For the chutney, place all the ingredients other than the yogurt into a blender. Whizz until smooth, adding a splash more water if needed. Transfer to a bowl, then stir in the yoghurt. Adjust seasoning to taste.

6. Warm the chapattis on the barbecue or under the grill.

7. Load the warmed chapattis with salad and the kebab (removed from the skewer), then drizzle with chutney.

CHICKEN PARMESAN BURGERS

PER SERVING 
Kcals: 560 Protein: 36.5g Carbs: 48g Fat: 29g

METHOD:

1. Cook the burgers on the barbecue according to packet instructions.

2. Meanwhile, make the sauce. Heat the oil in a large pan over a medium heat. Add the garlic, fry for 1 minute, then add the tomatoes, oregano and half the basil. Season to taste.