Tuesday, 1 February 2011

Herby Chicken Bacon and Vegetable Kebabs

A healthy dinner (apart from the streaky bacon which keeps the chicken moist but can be omitted).  I used olive oil, garlic, parsley, thyme,bay leaves and lemon juice to brush and coat the kebabs, if you have time you can marinate them in the mixture before you thread them onto the skewers.  Season them when they are cooked.

Serve with a salad of your choice or pitta bread.


Makes 6

500g boneless skinless chicken thighs, cut to large chunks
2 courgettes, cut into chunks
6 slices streaky bacon
12 mushrooms, halved
4 shallots, peeled and halved
7 cloves garlic, crush one and add it to the olive oil and leave the rest whole to thread onto skewers
2 tbsp chopped  fresh herbs
Bay leaves
Juice of 1/2 lemon
Salt and pepper
2 tbsp olive oil

Make the marinade by mixing the herbs, olive oil, lemon juice and garlic.
Wrap the chicken chunks in small strips of bacon and thread, with the vegetables onto bamboo skewers (soak them in water first for about 30 minutes) brush them all over with the herb and oil mixture and place under a pre-heated grill at high for 5 minutes then turn and grill for a further 5 minutes until cooked through and starting to crisp at the edges.

Use Prosciutto ham instead of bacon, for a leaner, tastier and crisper wrap for the chicken. 

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