Chicken and Sweet Pepper Kebabs HT
4 Poultry Vegetables Main Course Dairy
Gluten Wheat Dairy Free Eggless
This is another fun recipe which kids (and adults) will love to
eat. It's colourful and appealing to the eye as well as nutritious with all
those wonderful veggies - much better than one from the local kebab shop. Great
served with rice or pitta bread and a salsa.
1 Red Capsicum, (sweet pepper) cut into 2.5cm/1 inch pieces
1 Green Capsicum, cut into 2.5cm/1 inch pieces
2 Courgettes, ( zucchini ) cut into 2.5cm/1 inch thick slices
4 Boneless Chicken Breasts or Thighs, skinned
Salt and pepper
12 Cherry Tomatoes
100g/4oz Button Mushrooms
The Juice of ½ a Lemon
1 tbsp Honey
1 tbsp Olive Oil
2 tbsp Freshly chopped Parsley or Coriander
1. Preheat the grill to hot and line the grill pan with aluminium foil. Cut the
chicken into 5cm/2-inch cubes, season with salt and pepper then thread the
chicken and the vegetables alternately onto skewers.
2. Mix together the lemon juice, honey and oil. Cook the kebabs under the
preheated grill for 12-15 minutes, turning occasionally and basting with the
lemon juice mixture.
Sprinkle over the parsley or coriander and drizzle with olive oil just before
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