Summer Chicken Kebabs
Summer Chicken Kebabs

Summer Chicken Kebabs

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

Serves

4

PREPARATION

15 mins + 1-2 hours marinating

COOKING

15 mins

INGREDIENTS

  • 4 large skinless, boneless chicken breasts (each cut into 8-10 chunks)
  • 1 red pepper (de-seeded and cut into chunks)
  • 1 red yellow (de-seeded and cut into chunks)
  • 2 courgettes (sliced)
  • 2 limes (quartered)
  • Mixed salad leaves (to serve)

Marinade

  • 4 tbsp olive oil
  • 2 tbsp red or white wine vinegar
  • 2 tbsp Tate & Lyle Dark Soft Brown Sugar
  • 2 tbsp wholegrain mustard
  • 1 small garlic clove (crushed)
  • Salt and freshly ground pepper (to season)

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.