| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Sainsbury’s, Sainsbury7 |
4 |
servings |
INGREDIENTS
| 1 |
|
Red pepper; de-seeded and cut |
|
|
; into 3cm (1 |
|
|
; 1/4inch) pieces |
| 1 |
|
Green pepper; de-seeded and cut |
|
|
; into 3cm (1 |
|
|
; 1/4inch) pieces |
| 2 |
|
Courgettes; cut into 3cm (1 |
|
|
; 1/4inch) slices |
| 250 |
g |
Skinless; boneless chicken |
|
|
; breasts, cut into |
|
|
; 3cm (1 1/4inch) |
|
|
; pieces (8oz) |
| 12 |
|
Cherry tomatoes |
| 125 |
g |
Button mushrooms; (4oz) |
| 1/2 |
|
Lemon; juice of |
| 1 |
tb |
Olive oil |
| 2 |
tb |
Chopped fresh parsley or coriander |
INSTRUCTIONS
Preheat the grill or barbecue. Blanch the prepared vegetables, except
the tomatoes, in boiling water for 2 minutes, then drain quickly.
Alternatively, place them in a covered microwave-proof container and
cook on full power for 4 minutes until slightly softened.
Thread the chicken and the vegetables alternately on to four 30cm
(12inch) skewers.
Mix the lemon juice with the oil. Cook the kebabs under the preheated
grill or on the barbecue for 12-15 minutes, turning occasionally and
basting with the lemon juice mixture. Sprinkle over the herbs just
before serving.
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