.png/logo (1).png)
Summer Chicken Kebabs
What a difference a tasty marinade makes to chicken. It's well worth doing - and it's virtually effortless!
For the Kebabs
- 4 Large Skinless, Boneless Chicken Breasts (each cut into 8-10 chunks) 4 Large Skinless, Boneless Chicken Breasts (each cut into 8-10 chunks)
- 1 Red Pepper (de-seeded and cut into chunks) 1 Red Pepper (de-seeded and cut into chunks)
- 1 Yellow Pepper (de-seeded and cut into chunks) 1 Yellow Pepper (de-seeded and cut into chunks)
- 2 Courgettes (sliced) 2 Courgettes (sliced)
- 2 Limes (quartered) 2 Limes (quartered)
- Mixed Salad Leaves (to serve) Mixed Salad Leaves (to serve)
For the Marinade
- 4 tbsp Olive Oil 4 tbsp Olive Oil
- 2 tbsp Red or White Wine Vinegar 2 tbsp Red or White Wine Vinegar
- 2 tbsp Tate and Lyle Dark Soft Brown Sugar 2 tbsp Tate and Lyle Dark Soft Brown Sugar
- 2 tbsp Wholegrain Mustard 2 tbsp Wholegrain Mustard
- 1 Small Garlic Clove (Crushed) 1 Small Garlic Clove (Crushed)
- Salt and Freshly Ground Pepper (to season) Salt and Freshly Ground Pepper (to season)
Instructions
HOW TO MAKE THIS RECIPE
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.
Chef's Tip
Instead of using a bowl, put all the chicken mixture into a large plastic bag and seal it tightly, leaving it in the fridge to marinate.
