Chicken & sweetcorn kebabs

Chicken & sweetcorn kebabs

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

By , 21 September 2015

(1 vote)

Chicken & sweetcorn kebabs
  • 3 Hours 20 Mins

  • Serves: 6

  • Price: £2.40 per serving

Nutritional Info
Each 303g serving contains
  • Energy

    1457KJ

    348KCAL

    17%
  • Fat

    13.5g

    med

    19%
  • Saturates

    1.3g

    low

    7%
  • Sugars

    9.6g

    low

    11%
  • Salt

    0.2g

    low

    3%
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.