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These are a huge hit in our house – we all love them and they’re a great way to get meat and veg into the kids. I serve these with rice, wedges or chips, and all accompany the skewers well. The best thing is, the marinade is made from items that I always have in my pantry cupboard, so it can be a really cheap dinner.
For the marinade:
5 tbsp light olive oil
3 tbsp honey
3 tbsp soy sauce (Kikkoman Tamari gluten-free soy sauce is available in most supermarkets if you have a gluten-free diet)
¼ tsp black pepper
¼ tsp garlic granules (or use fresh garlic)
For the kebabs:
3 boneless chicken breasts (or alternative meat)
8 cherry tomatoes
1 aubergine, cut into chunks
1 red pepper, deseeded and cut into chunks
1 courgette, cut into chunks
1 red onion, cut into wedges
In a large bowl, mix together the marinade ingredients (reserving a little in a separate small dish) before adding the chicken and vegetables and coating well. Then cover the bowl with a plate or foil and put into the fridge for at least two hours. Meanwhile, if you are using wooden skewers soak them in water, while the chicken is marinating, to stop them from burning.
When you’re ready to cook, preheat the oven to 200°C / Fan 180°C / Gas 6. Then thread the chicken and vegetables onto the skewers and cook for 30 minutes until the chicken is cooked through and the vegetables are tender. (Baste with the reserved marinade half way through cooking to keep it all moist.) Serve with your favourite accompaniment and devour!
*These skewers are great for BBQ season too!