A simple, colourful weeknight dinner. Serve with various accompaniments such as risoni, haloumi cheese or tzatziki.
Ingredients (Serves 4)
6 -8 boneless chicken thighs – cubed
1 red capsicum
8 mushrooms
1 red onion
1 zucchini
Juice of a lemon
2 garlic cloves, crushed
1 tsp dried oregano
1 tsp dried dill tips
salt and pepper, to taste
8 bamboo or metal skewers
1 tbs Olive oil
Method
- Marinate chicken in lemon juice, garlic, a splash of olive oil, salt, pepper and herbs.
- Thread chicken and vegetables on skewers, alternating between the chicken and the veggies.
- Brush the skewers with olive oil. Cook on a hot grill plate or barbecue until chicken is cooked though – about 10 minutes.
- Serve immediately.
