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.