Calories
Protein
Carbs
Fats
CHICKEN KEBABS
Servings: 2
Nutritional values per serving:
calories 368, protein 47g, fat 44g (saturated 2.6g), carbs 16g (sugar 13g), sodium 0.15g
INGREDIENTS
- 4 wooden or metal skewers
- 2 skinless chicken breasts (about 240g)
- 2 bell peppers (red, yellow or green)
- 1 medium red onion
- 1 tbsp. herbes de Provence
- ½ lemon, juice & zest
- 1 clove garlic, crushed
- 1 tbsp. extra virgin olive oil
- salt and pepper, to taste
- fresh basil, lemon juice and olive oil for garnish
METHOD
- Cut the chicken breasts into 2cm chunks. Slice the bell pepper into 2 cm squares. Quarter the onion and separate the leaves.
- In a bowl mix together the herbes de Provence, lemon juice and zest, garlic and olive oil.
- Add the chicken, bell peppers and onion to the marinade and coat well with marinade. Cover with cling film and marinate for 30 to 60 minutes.
- Skewer the chicken chunks, alternating with pieces of bell pepper and onion. Finish with a piece of bell pepper on both ends.
- Heat a griddle pan on medium-high heat.
- Remove the kebabs from the marinade and brush off excess marinade. Brush them with a little olive oil and season with salt and pepper. Cook for 10 to 15 minutes, or until the chicken is cooked through, turning every few minutes. Brush with marinade a few times in the last minute of cooking.
- Transfer to serving plates and garnish with a squeeze of lemon juice, a drizzle of extra virgin olive oil and fresh basil leaves.
Paul Wallace
Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes
For other ideas also try BBC good food