Weekday Menu Recipe
Chicken Kebabs with
4 Hot Poultry
Vegetables Main Course Healthy Eating Dairy Gluten
Wheat free Eggless
Red Capsicum, (sweet pepper) cut into 2.5cm/1 inch pieces
Green Capsicum, cut into 2.5cm/1 inch pieces
Courgettes, ( zucchini ) cut into 2.5cm/1 inch thick slices
Large Boneless Chicken breasts, skinned
of ˝ a Lemon
tbsp Olive Oil
tbsp Fresh Coriander, chopped
Preheat the grill. Bring a large pan of water to the boil then add the peppers,
courgette and mushrooms and blanch for 2
minutes. Drain well.
Cut the chicken breasts into 5cm/2inch cubes then thread the chicken and the vegetables alternately on to four skewers.
Mix the lemon juice with the oil. Cook the kebabs under the preheated grill for 12-15 minutes, turning occasionally and
basting with the lemon juice mixture. Sprinkle
over the coriander and drizzle with olive oil just before serving.
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