This takes a bit more effort than some of the other recipes but it’s relatively easy and extremely quick if you prepare ahead!
2 chicken breasts
One small courgette
Zest and juice of half a lemon
2 tsps dried Thyme
2 cloves of garlic
Splash of white wine
Salt and pepper
If you have wooden skewers, it’s best to soak them beforehand. This is mainly if your barbequing rather than cooking at home but if you have the time then it can’t hurt.
Chop the chicken and courgette into decent sized chunks and put in a bowl then add the rest of the ingredients, cover and chill for at least 20 minutes.
(I use quite a lot of garlic so you can omit some if it’s more to your taste.)
If you don’t have time to let it sit for awhile then don’t panic, it’s not a big deal but it does help if you let the flavours marinade for a short amount of time.
Take this time to pre-heat the grill to a high heat (or a griddle pan, instead). Then prepare your rice or other accompaniments.
I have rice and peas or bulgar wheat and corn on the cobs with this recipe but you can have whatever you prefer. Potato wedges would work well too, especially if it’s a barbeque.
Take the chicken and veg mix and just skewer it all, somtimes I add some fresh tomatoes on the skewers here to give a bit of respite from the lemon/garlic/herb kick.
Pop the kebabs under the grill or on the griddle pan for around five minutes on each side, depending on how big the chunks of chicken are.
It's ready when the chicken flesh is browned and the juices are running clear. Then just serve it all up with the sides of your choosing and enjoy!