Chicken and vegetable skewers

Great for any braai these chicken and vegetable skewers are healthy and packed with flavour.
 
Chicken and vegetable skewer recipe


Preparation time: 10 minutes plus marinating
Cooking time: 20 to 25 minutes
 
 

Ingredients

 
  • 4
    chicken breast fillets, cut into strips
  • 1
    carrot
  • 1
    courgette
  • 1
    medium aubergine, cubed
  • 150
    ml
    olive oil
  • 1
    garlic clove, crushed
  • 1
    small lemon, juice
  • 20
    ml
    fresh rosemary
  • salt and freshly ground black pepper to taste.
Servings: Change Serving
 
 

Method

 
Place the chicken breasts into a shallow dish.

Using a potato peeler, peel the carrots and courgettes into ribbons.

Add them to the chicken along with the brinjal cubes.

 In a separate bowl mix together the oil, garlic, lemon juce, rosemary and freshly ground black pepper.

Pour mixture over the chicken and vegetables and stir carefully. Cover and marinate in the fridge overnight.

Thread chicken and vegetables onto skewers. Preheat the grill and cook the kebabs for 20 to 25 minutes, turning and brushing with more marinade as they cook.

Serve seasoned with salt, to taste.
 

Read more on: poultry  |  checkers braai  |  grill
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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