Charcoal chicken skewers
Recipe card
- Prep
- —
- Cook
- —
- Total
- —
- Serves
- 4
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Changes the nutrition figures below only — the ingredient amounts stay as they are. Choosing a batch size resets this to suit it.
Ingredients
- Chicken thigh800g
- Olive oil4 Tbsp (60 mL)
- Lemon juice2 Tbsp 2 tsp (40 mL)
- Salt1¼ tsp (7.5g)
Tbsp = tablespoon, tsp = teaspoon.
Method
No method steps for this recipe.
Nutrition
Nutrition
Per serve
| Nutrient | Amount per serve | Percentage of daily intake |
|---|---|---|
| Energy | 1,394 kJ | 16% |
| Protein | 38.3 g | 77% |
| Protein from animal sourcesFoods and food products where more than half of the protein is from an animal source are included here. This protein figure is an approximate value. | 38.2 g | |
| Fat, total | 19.8 g | 28% |
| — saturated | 3.9 g | 16% |
| Carbohydrate | 0.2 g | <1% |
| — sugars | 0.2 g | <1% |
| Dietary fibre | 0.2 g | 1% |
| Sodium | 844 mg | 37% |
About these %DI figures
Percentage daily intake is based on an average adult diet of 8,700 kJ. It is a single fixed reference and is not adjusted for your age, sex, body size or activity level.
These figures are calculated from composition data for the raw ingredients on this page. This is not a nutrition information panel.
Vitamins and minerals— example figures, not yet calculated
| Niacin equivalents | 24.1 mg | 151% |
|---|---|---|
| Phosphorus | 612 mg | 61% |
| Zinc | 5.8 mg | 41% |
| Iron | 4.4 mg | 37% |
| Folate | 142 µg | 36% |
| Magnesium | 98 mg | 23% |
Nutrients are listed by %DI, highest first, with no cap on how many appear. The threshold that decides which surface is still to be chosen. Figures above are placeholders — nothing computes them yet.
Data & sources
Source and attribution
Nutrient figures on this page are derived from the Australian Food Composition Database (AFCD) — Release 3 and AUSNUT 2023.
© Food Standards Australia New Zealand. Copyright and licensing information: foodstandards.gov.au/legal-policies/copyright.
Changes made to the source data
The figures shown here are not reproduced from the source databases as published. They are calculated from FSANZ values for the specific ingredient amounts on this page, and the figure for protein from animal sources groups foods by an animal-or-plant classification that is this site’s own and is not part of any FSANZ dataset. Thyme to Plate is not connected with or endorsed by Food Standards Australia New Zealand, which has not reviewed these calculations.
Limitation of Data Statement
There are limitations associated with food composition databases. Food composition data used in the database or databases may represent an average of the nutrient content of a particular sample of foods and ingredients, determined at a particular time. The nutrient composition of foods and ingredients can vary substantially between batches and brands because of a number of factors, including changes in season, processing practices and ingredient source, and methods of calculation.
Australian data
This work is based on Australian data, and Australian data may not be appropriate for use in other countries.
Licence
The source data is used under the FSANZ Data User Licence Agreement: foodstandards.gov.au/science-data/monitoringnutrients/afcd/datauserlicenceagreement
Cooking losses
Micronutrient retention factors are not yet applied, so vitamins and minerals are overstated for anything boiled and drained. Energy, protein, fat, carbohydrate, sugars and dietary fibre are unaffected — they are mass-conserved.
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