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Chicken Kebabs with Coriander HT MC 35mins Serves 4 Hot Poultry Vegetables Main Course Healthy Eating Dairy Gluten Wheat free EgglessIngredients: 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 Large Boneless Chicken breasts, skinned 12 Cherry Tomatoes 100g/4oz Button Mushrooms The Juice of ½ a Lemon 1 tbsp Olive Oil 2 tbsp Fresh Coriander, chopped Instructions 1. 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.
2. Cut the chicken breasts into 5cm/2inch cubes then thread the chicken and the vegetables alternately on to four skewers.
3. 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.
Serving suggestions:
More Chicken Recipes | More Kebab Recipes | General Poultry Prep& Cooking Times
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