Serve with a salad of your choice or pitta bread.
Ingredients
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.
Tip
Use Prosciutto ham instead of bacon, for a leaner, tastier and crisper wrap for the chicken.
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