Chicken And Veg Kebab
  • 500 g chicken thigh or chicken breast fillets, chopped into 2 cm chunks
  • 1/2 red or green capsicum, chopped into 2 cm chunks
  • 1/2 medium zucchini, chopped into 2 cm chunks
  • 12 button mushrooms
  • 12 cherry tomatoes
  • 12 pieces pineapple (canned and drained or fresh pineapple cut into 2 cm chunks)

Honey and Soy Marinade

  • 2 tablespoons sweet soy sauce or add 1 tablespoon brown sugar to regular soy sauce
  • 1 tablespoon of honey
  • 1 clove garlic, crushed
  1. Thread chicken chunks onto skewers that have been pre-soaked in water (prevent burning on BBQ) alternating with a vegetable and one piece of pineapple per skewer.
  2. Mix the sweet soy sauce, honey and garlic in a bowl.
  3. Marinate the prepared chicken and vegetable skewer in the honey and soy mixture for 30 minutes in a sealed container in the refrigerator.
  4. Pre-heat grill or oven to 180ºC and cook for 20-25 minutes. Alternatively heat the BBQ on a medium heat and cook for 20-25 minutes.
  5. Test the chicken is cooked by inserting a clean skewer into the centre to check that the juices run clear (if pink, cook a little longer).

Alternatives

  • Omit chicken and add more vegetables for a vegetarian dish

Storage Suggestions

Chicken can sit in marinade for up to 24 hours in the refrigerator at 5ºC or lower. Can be kept in refrigerator for up to 3 days after cooking. May be frozen for up to 3 months.

Equipment List

  • Chopping boards (one for meat, one for vegetable and fruit)
  • Large knife
  • Tongs
  • Bowl
  • Sealed plastic container