Jazz up chicken skewers with a rosemary, garlic and lemon marinade. If the sun is out, throw the chicken on the barbecue for a smoky edge but if the heavens open, an indoor oven grill would work just as well.
4 tbsp olive oil
1 garlic clove, crushed
1 lemon, juice only
1 tbsp rosemary, finely chopped
400g chicken breast fillets, cut into chunks
1 red pepper, cut into slices
1 pack chorizo slices
4 skewers wood (soaked for 30 minutes) or metal
1) Mix together the oil, garlic, lemon juice and rosemary in a large bowl.
2) Place the chicken chunks in the marinade and leave in the fridge for at least an hour, preferably longer.
3) Thread the chicken, red pepper and chorizo onto kebab skewers and then place on the barbecue or a pre-heated griddle pan and turn occasionally – when you think it’s ready, cut through one of the chicken pieces to ensure there isn’t any pink meat remaining.
4) Serve on a bed of flavoured couscous or salad of your choice.
Fact! Marinating food in a plastic bag speeds up the marinating process