Chicken Skewers

This recipe works in combination with: Chicken Tagine with Couscous, Goat's Cheese Omelette with Salad, Warm Chicken & Goat's Cheese Salad. This recipe features in these meal plans: Light Suppers.

Skewers with courgette, cherry tomato and chicken in a tomato honey marinade (allow 1 hour marinade time).


  • 100g of cherry tomatoes
  • 2/3 little gem lettuce, leaves roughly torn
  • 1/3 small courgette, cut into 1.5cm cubes
  • 2/3 skinless chicken breast fillet, cut into 2cm pieces
  • 1 tbsp olive oil
  • 1 tsp white wine vinegar
  • 1 tbsp tomato puree
  • 1 tsp honey
  • 1 tsp Worcestershire sauce
  • 1/2 tsp dried rosemary
  • 1 tsp lemon juice
  • wooden or metal skewers
  • Serves: 1
  • Course: Main Course
  • Preparation time: 15 mins
  • Cooking time: 20 mins
  • Price per person: £2.06
  • Store cupboard: Typical
  • Calories per serving: 206
  • 5-a-day per serving: 2.4
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Chicken Skewers photo

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  1. To make the marinade for the skewers, mix together the tomato puree, honey, Worcestershire sauce, rosemary and a pinch of salt and pepper. Add the chicken, coat thoroughly and set aside to marinate in the fridge for up to an hour.
  2. Preheat the grill to high. Thread the chicken, cherry tomatoes and courgette onto the skewers, alternating the ingredients and spoon any of the remaining marinade over the vegetables. Place in a deep baking tray and grill, turning frequently, for 15 minutes, or until cooked.
  3. Meanwhile, to make the vinaigrette, mix together the oil, vinegar and lemon juice. Season with salt and pepper and set aside.
  4. To serve, simply toss the lettuce with the dressing and serve with the chicken skewers.

Cook's tips

If using wooden skewers, soak them in cold water before use to stop them from burning. Remember to always keep an eye on them while grilling. If you do not have skewers, these kebabs can be made loose in a deep baking tray.

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