Summer Chicken Kebabs


What a difference a tasty marinade makes to chicken. It's well worth doing - and it's virtually effortless!


Prep Time
1-2 hours Marinatin + 15
Cook Time
15 mins
For the Kebabs
  • 4 Large Skinless, Boneless Chicken Breasts (each cut into 8-10 chunks)
  • 1 Red Pepper (de-seeded and cut into chunks)
  • 1 Yellow Pepper (de-seeded and cut into chunks)
  • 2 Courgettes (sliced)
  • 2 Limes (quartered)
  • Mixed Salad Leaves (to serve)
For the Marinade
  • 4 tbsp Olive Oil
  • 2 tbsp Red or White Wine Vinegar
  • 2 tbsp Tate and Lyle Dark Soft Brown Sugar
  • 2 tbsp Wholegrain Mustard
  • 1 Small Garlic Clove (Crushed)
  • Salt and Freshly Ground Pepper (to season)

1. Place the pieces of chicken, peppers and courgettes into a large bowl (not a metal one). Add the oil, vinegar, Tate & Lyle Dark Soft Brown sugar, mustard and crushed garlic, then season with salt and freshly ground pepper. With a wooden spoon or your hands, mix all the ingredients together thoroughly. Cover with cling film, then refrigerate and leave to marinate for between 1-2 hours.

2. When ready to cook, soak 8 wooden kebab sticks in hot water for about 5 minutes. Preheat the barbecue or grill.

3. Thread the chicken and vegetables onto the kebab sticks with the lime wedges. Barbecue or grill for about 12-15 minutes, turning often, until thoroughly cooked.

How tasty were your kebabs?