Prep
2 HRBake
15 minsServes
4Difficulty
Medium About
What a difference a tasty marinade makes to chicken. It's well worth doing - and it's virtually effortless!
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.
TOP 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.
When ready to cook, soak 8 wooden kebab sticks in hot water for about 5 minutes. Preheat the barbecue or grill.
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.
Ingredients β 6 items
1
For the Kebabs
Chicken breasts
Skinless, boneless, cut into 8-10 chunks
Red pepper
De-seeded, cut into chunks
Yellow pepper
De-seeded, cut into chunks
Courgettes
Sliced
Lime
Quartered
Salad leaves
Mixed, to serve
For the Marinade
Olive oil
Balsamic vinegar
Tate & Lyle Fairtrade Dark Soft Brown Sugar
Wholegrain mustard
Garlic clove
Crushed
Salt and freshly ground black pepper
To season
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