Chicken & sweetcorn kebabs

Chicken & sweetcorn kebabs

You could also use turkey breast or pork fillet instead of chicken.

By , 21 September 2015
Chicken & sweetcorn kebabs
  • Ready in: 200 mins
  • Serves: 6
  • Price: £2.40 per serving
Nutritional Info
Each 303g serving contains
  • Fat med
    13.5g
    19%
  • Saturates low
    1.3g
    7%
  • Sugars low
    9.6g
    11%
  • Salt low
    0.2g
    3%
  • Energy 1457KJ 348KCAL
    17%
of your reference intake.
Typical energy values per 100g: 481kJ/115kcal.
Ingredients
  • 8 tbsp lemon juice
  • 4 tbsp rapeseed oil, plus extra for brushing
  • 2 tbsp clear honey
  • 2-3 sprigs thyme, chopped
  • 4 chicken breasts, cut into bite-sized chunks
  • 1 sweetcorn, sliced
  • 1 red pepper, cut into bite-sized chunks
  • 1 yellow pepper, cut into bite-sized chunks
  • 1 red onion, cut into wedges
  • 1 courgette, sliced
Method
  • Mix the lemon juice, oil, honey and thyme together, then season with black pepper. Put in a freezer bag, and stand in a bowl.

  • Add the chicken to the freezer bag, seal the top, then leave to marinate in the fridge for up to 3 hours.

  • Thread the chicken and vegetables onto skewers. Discard leftover marinade.

  • Brush the vegetables with oil. Barbecue for 12 minutes.

  • Tips for leftovers: You could use leftover raw vegetables to make a delicious stir-fry. Keep in the fridge, then stir-fry in a frying pan or wok with an Asda stir-fry sauce the next day.