Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

 A Weekday Menu Recipe

Chicken Kebabs with Coriander   HT  MC   35mins

Serves       Hot   Poultry   Vegetables Main Course    Healthy Eating   Dairy  Gluten Wheat free  Eggless

 

Ingredients:

1 Red Capsicum, (sweet pepper) cut into 2.5cm/1 inch pieces

1 Green Capsicum, cut into 2.5cm/1 inch pieces

2 Courgettes, ( zucchini ) cut into 2.5cm/1 inch thick slices

4 Large Boneless Chicken breasts, skinned

12 Cherry Tomatoes

100g/4oz Button Mushrooms

The Juice of  ˝  a Lemon

1 tbsp Olive Oil 

2 tbsp Fresh Coriander, chopped

 

Instructions

 

1. Preheat the grill. Bring a large pan of water to the boil then add the peppers, courgette and mushrooms and blanch for 2 minutes. Drain well.

 

2. Cut the chicken breasts into 5cm/2inch cubes then thread the chicken and the vegetables alternately on to four skewers.

 

3. Mix the lemon juice with the oil. Cook the kebabs under the preheated grill for 12-15 minutes, turning occasionally and basting with the lemon juice mixture. Sprinkle over the coriander and drizzle with olive oil just before serving.

 

Serving suggestions:  
Accompaniments:    Apricot Couscous

Dessert :                       Treacle Tart

 

More Chicken Recipes  |  More Kebab Recipes  |  General Poultry Prep& Cooking Times  

 

Overseas Visitors:  If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.

 

Metric/imperial users can do the same but the other way round - from cups to grams or ounces.

 

   

Click here to ask a culinary question

More information about this recipe

 Follow us  

Share 

 

Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

xxx

Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

 Sign up for Free E-Mailings

For the latest kitchen equipment ideas

Still not found what you're looking for?

 

Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!

 

 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos © www.fotolia.co.uk