Lemon Pepper Chicken Kebabs
A classic combination of flavours makes these zesty, peppery chicken kebabs a guaranteed crowd-pleaser at your next barbecue.
- 2 Lemons juice and zest
- 2 tbsp Olive Oil
- 1 tsp Sea Salt
- 2 tsp Freshly Ground Black Pepper
- ½ tsp Garlic Powder
- 1 tbsp Light Soft Brown Sugar
- 300 g Chicken Breast cut into 2cm cubes
- 1 Pepper any colour will do
Marinate the Chicken
Mix together all of the marinade ingredients, except the chicken, in a large bowl or zip-lock bag. Make sure they're well combined before adding in the chicken and agitating until the meat is well coated. Put into the fridge and allow the flavours to develop for a couple of hours.
About 15 minutes before cooking remove the marinated chicken from the fridge. Discard the marinade and thread the chunks of meat onto either metal or bamboo skewers* along with chunks of sweet bell pepper to add some colour and texture. Return to the fridge until needed for cooking.
These can be cooked either under the grill or over a barbecue. Either way they'll need around 10-15 minutes to cook through. Turn them regularly to ensure they cook evenly and don't burn too much.
When cooked sit back and enjoy with a nice glass of wine... A bit of sunshine is a bonus, but not essential.
* - If you're using bamboo skewers make sure that they've been soaked in water for an hour beforehand to reduce the risk of them catching fire on the barbecue.
This nutritional information includes all of the marinade ingredients, many of which will be disposed of before cooking. As a result the cooked kebabs will likely have lower values across the board.