I made these kebabs last week when I had some chicken breasts was thinking how to stretch them out to make them go further. . What better way than to add more vegetables ? I also served them with cous cous and salad to fill them up a bit more. Its best if you can marinade the chicken overnight but its not the end of the world if you only marinade them for an hour or so while you prep the vegetables. I used metal skewers as they were quite cheap in ASDA but you can use wooden ones if you like but its usually recommended if you use wooden ones to soak them in water for a while first.The other good thing with these is that you can customise them I like lots of red onion and my son doesn’t like mushrooms so you can make them almost to order 🙂
Ingredients for chicken kebabs:
4 chicken breasts (diced)
2 red onions (quartered each piece divided into two)
1 red pepper ( cut into 8 – cut 4 sides from the pepper then cut each piece in half)
1 green pepper (as above)
8 button mushrooms (halved)
Ingredients for Marinade:
2 tbsp light soy sauce
2 tbsp honey
2 tbsp balsamic vinegar
2 tsp crushed garlic
Marinade the chicken breast pieces in the soy, balsamic, garlic and honey marinade for an hour or so preferably overnight.
Thread the skewers with the vegetables and the marinaded chicken I usually start with the red onion and build from there .
Place the skewers on a roasting tin (line it with foil to prevent scrubbing pans later). Cook at Gas 6 /200/ 400 for about 20-25 minutes until the chicken is browned and the veg is cooked through.
Serves 4 at 1 1/2 syns per portion.
Credit : http://vicki-kitchen.blogspot.com
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