Takeaway Friday

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500 g skinless chicken breast fillet, cubed

2 red peppers, deseeded and cubed

2 green peppers, deseeded and cubed

1 medium-sized courgette, sliced

finely grated zest and juice from 1 large lemon

2 tbsp. olive oil, plus extra for brushing

1 garlic clove, peeled and crushed

salt and freshly ground black pepper

1 tbsp. freshly chopped parsley


1. Place the chicken, peppers and courgettes in a large shallow non-metallic dish. Mix together the lemon zest and juice with the oil and garlic and pour over the chicken and vegetables. Cover and leave to marinate for 1 hr. at room temperature or overnight in the fridge.

2. Thread the chicken peppers and courgettes onto 8 wooden skewers. Season with salt and freshly ground black pepper.

3. Cook the kebabs on a medium-hot barbecue for 12-15 mins, turning frequently until the chicken is cooked through and the peppers and courgettes and lightly charred. Brush with a little olive oil once or twice during cooking to prevent the chicken from drying out. Serve sprinkled with the chopped parsley.

Bon Appetit!

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