INGREDIENTS

Boy it doesn't get more kiwi-classic than the backyard BBQ

Pull your meat from the Deli container and wack it on the barby. Get the kids helping!

Chicken Kebabs

  • 3 chicken fillets, cut in 1-inch cubes

  • 2 red bell peppers

  • 2 green bell peppers

  • 1 red onion

  • Mushrooms (optional)

Marinade

  • 2/3 cup extra virgin olive oil

  • juice of 1 lemon

  • 6 clove of garlic, chopped

  • 2 tsp paprika

  • 2 tsp thyme

  • 4 tsp oregano

  • 4 tsp salt

  • 2 tsp freshly ground black pepper

INSTRUCTIONS

Marinade

  1. Either mix all marinade ingredients together -  OR split ingredients in half and mix separately

  2. Place chicken in a ziplock bag and pour HALF the marinade over it. Marinade in the fridge for at least 30 minutes.

  3. Place vegetables in a ziplock bag and pour the other HALF the marinade over it. Marinade in the fridge for at least 30 minutes.

  4. Marinade for longer for more intense flavours 

  5. If you are using wood skewers, while the chicken and veggies are marinating, soak the skewers in water. You need to soak wooden skewers in water for about 20- 30 minutes to keep them from igniting right there on the grill.

Kebabs

  1. Thread the chicken and peppers and onions on the skewers. I usually place about 5-6 chicken pieces and a combo of peppers and onion in between.

  2. Heat an outdoor grill or indoor grill pan over medium-high heat. Spray the grates lightly with oil and grill for about 5 minutes on each side, or until the center is no longer pink.

  3. OPTION: You can also bake this Mediterranean chicken skewers in the oven if you want to. Preheat the oven to 220°C. Place chicken skewers on roasting racks over two foil-lined baking sheets and bake for about 10-15 minutes, turn over once and bake for another 10 - 15 minutes on the other side, or until they are baked through.

These are a great option to start getting the kids involved in meal prep. Pre-cut all meat and vegetables and help them place onto skewers (watch carefully!)