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 A Weekday Menu Recipe

Chicken Kebabs with Coriander   HT  MC   35mins

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



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




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  


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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


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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