RECIPE | Easy chicken & vegetable kebabs

Makes: 8

Ingredients:

4 large chicken breast fillets, halved lengthways and cut into cubes

8 wooden kebab sticks, soaked in water for 15 minutes and drained

Olive oil

Marinade:

15ml (1 tbsp) brown sugar - or use runny honey

45ml (3 tbsp) soy sauce

2 cloves of garlic, crushed

10ml (2 tsp) grated fresh ginger

Finely grated zest and juice of a lime

5ml (1 tsp) chilli flakes, optional or use less for a less spicy option

Salt and freshly ground black pepper

Vegetables:

1 large red and yellow pepper, cored and cut into chunks

2 large courgettes, cut into chunks

1 large onion, cut into chunks

Optional:

1 punnet button mushrooms

8 cherry tomatoes

1 large aubergine, cut into chunks, salted and left for 10 minutes, rinsed and dried

Method:

1. Combine all the ingredients for the marinade in a large bowl. Add the chicken and stir through. Cover and leave to stand for 30 minutes for the flavours to infuse.
2. Remove the chicken from the marinade. Thread each stick with a piece of chicken followed by courgette, pepper and onion pieces. Repeat three times for each stick.
3. Preheat a grill or griddle pan, adding a splash of olive oil. Cook the kebabs for 5 minutes per side, ensuring the chicken is cooked through. Don't overcrowd the pan.
4. Serve with a squeeze of lemon and sweet chilli sauce or chutney.

Hilary's tips:

• To save costs and make the chicken go further, add a selection of seasonal vegetables.
• For variation use cubes of beef or pork instead of chicken and for vegetarians try feta, halloumi or tofu.