RECIPE: Chicken kebabs with pesto roasted veggies

An easy, Banting-friendly weeknight dinner that involves almost no washing up - score!

04 March 2018 - 00:00 By Jonno Proudfoot
Chicken kebabs with pesto roasted veggies.
Chicken kebabs with pesto roasted veggies.
Image: Toby Murphy

Serves: 2

Difficulty: easy

Roasted vegetables:

20g (4 tsp) butter

20ml (4 tsp) coconut oil

4 courgettes, cut into 4

8 button mushrooms

½ red pepper, cut into thick strips

3 handfuls of rocket or spinach, to serve

60ml (4 tbsp) pesto


6 deboned chicken thighs, cut in half

15ml (1 tbsp) dried Italian herbs

5ml (1 tsp) dried thyme

5ml (1 tsp) dried garlic flakes

Salt and pepper

2 wooden skewers, soaked in water

15ml (1 tbsp) butter

To serve:

Rocket or spinach leaves

Olive oil


1. Preheat the oven to 180ºC.

2. Place the vegetables on an oven tray. Gently melt the butter and the coconut oil together and drizzle over the veggies, seasoning them well. Roast in the oven for 35 minutes until they are soft and golden. Remove from the oven and toss the pesto through while the vegetables are hot.

3. While the vegetables are roasting, make the chicken kebabs. In a bowl, toss the chicken pieces in the herbs and garlic and season well. Thread the chicken onto skewers.

4. Melt the butter in a frying pan and brown the chicken kebabs until they are golden all over. Place them on a baking tray and bake in the oven for 10 minutes.

5. Place the roasted vegetables on the rocket or spinach on a plate. Top with the chicken kebabs and drizzle with a little olive oil.

Recipe courtesy of Jonno Proudfoot, co-author of 'The Real Meal Revolution'.