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Recipes
Chicken skewers

Chicken skewers

Serves:
4
Course:
Dinner, Lunch
Prep:
15 mins
Cook:
30 mins
Total time:
45 mins

These tasty kebabs are juicy, flavoursome and perfect on the barbecue

Credited to: Coeliac UK

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Nutritional Information

  • KCalories
    195
  • Protein (g per Serving)
    21
  • Carbohydrates (g per Serving)
    8
  • Fibre (g per Serving)
    2
  • Fat Contents (g)
    9

Ingredients

  • 4 skewers
  • 2 chicken breasts
  • olive oil
  • 1 large red pepper, deseeded
  • ½ tsp smoked paprika
  • 1 tsp oregano
  • ½ clove of garlic, roughly chopped
  • 1 beef tomato, finely grated
  • 1 onion, finely sliced
  • 1 courgette, sliced
  • 25ml lemon juice

Method

  1. Firstly place the 4 wooden skewers into a large tray and soak them with cold water, this will prevent them from burning

  2. Cut the chicken breasts, red pepper, onion and courgette into 2cm pieces and add to the bowl, then season with sea salt and black pepper to taste

  3. Toss all the ingredients to coat and cover with cling film

  4. Leave to marinate in the fridge for 2 hours but preferably overnight if you can

  5. After marinating, divide and thread the ingredients between your skewers, making sure you skewer the chicken pieces in between any two vegetables

  6. Drizzle the skewers with a little olive oil and preheat the barbecue

  7. Arrange the kebabs on the rack and cook for about 10-15 minutes, turning the skewers until the chicken is thoroughly cooked and golden and the vegetables are just tender

  8. Once cooked arrange the kebabs on a platter, scatter with fresh parsley and serve while still warm with a fresh leafy salad, tzatziki dip and gluten free pitta breads*.