Chicken shish kabobs

Chicken shish kabobs

Chicken shish kabobs

50 minutes

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Details
  • Serving Size:   2
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   4 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 2 chicken breast fillets (300 g)
  • 2 cloves garlic
  • 1 green pepper
  • 1/2 tablespoon honey
  • 1/2 tablespoon ketchup
  • 1/2 cup fresh champignon mushrooms
  • 1 teaspoon mustard
  • 1/2 teaspoon paprika
  • pepper
  • 1 red onion
  • salt
  • 1 tablespoon soya sauce
  • 3 tomato
  • 1 medium zucchini
  • wooden kabob skewers
Instructions

Mix the ingredients for the marinade in a bowl.Wash the chicken breast fillets, cut them in bite-sized cubs and put them in the marinade bowl. Marinate the meat at least 1 hour before cooking in refrigerator.Preheat the oven to 190°C/375°F. Soak the wooden kabob skewers in water, while you are preparing the vegetables.Right before the grilling, wash the vegetables and chop them into uniform sized pieces (1 inch slices).

Cut the smocked sausage in thin slices.Thread the marinated chicken breast cubs, sausage slices and the vegetables onto soaked wooden skewers, alternating the meat and vegetables. Feel free to arrange the kabobs as you want. Leave about 1 inch /3 cm of skewer at one and, so you can hold on them and flip them.

Place the chicken shish kabobs on a baking tray and put them in the oven.

Bake for 10 minutes, then flip them, and bake for 10 minutes, until the chicken is cooked through and vegetables are tender.

Transfer the skewers to a plate.

Serve the kabobs warm with baked potato and sauce.If you grill the kabobs on BBQ, the meat and the vegetables will have a better smocked flavor. The way of grilling the kabobs is the same as the baking them in oven, you just have to flip them frequently, careful to not break the skewers.Enjoy!

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