Saturday, 11 January 2014

Chargrilled Chicken Skewers

For that barbeque-in-your-kitchen feeling in the middle of January, give these Chargrilled Chicken Skewers a go. They are tasty enough to have on their own, or you can dress them up with coleslaw and mixed leaves. 

You can let the chicken marinade for a while if you like, but it's really not necessary. I made these tonight and it took me a little more than half an hour from start to finish.

I picked up four good size chicken fillets for about a fiver at O'Sullivans in The English Market today. This 4-fillet recipe serves two low-carbers, but you could probably feed four with it if you wanted a carby side dish.

I'll always serve this with a spoonful of soft cream cheese (like philadelphia) and a dash of spicy sriracha sauce- the one from Marks & Spencer's Modern Asian range is gorgeous.


4 Chicken fillets
3 Bell (capsicum) Peppers -three different colours allow for different flavours & great colour
1 Red Onion
Olive Oil
Schwartz Chargrilled Chicken Seasoning (peppers, garlic, parsley)


Preheat the oven to 200/395 degrees.

1. Dice the chicken into slightly larger than bitesize pieces. Place in a bowl and drizzle with about three tablespoons of olive oil. Stir to ensure the chicken is well covered with oil.

2. Sprinkle over with the seasoning mix, and stir to evenly coat the chicken.

3. Let the chicken sit, and get to work chopping your peppers into large chunks. I've written a post about the best way to chop peppers here.

4. Chop the red onion into large chunks by peeling and halving it. Now half both pieces again

5. Start building up your skewers by alternating the veg and chicken- I like to put the piece of red onion in the centre of each skewer, but that's probably just my OCD. Sitting the skewers across a roasting dish is a pertty handy way to neatly put them on the oven.

6. Leave the skewers in for about 25 minutes, until the chicken has slightly browned and the peppers are soft and juicy.

7. Holding one end of the skewer (with a glove/ towel), use a fork to slide the chicken and veg down onto your plate. 

Serve straight away!

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