4 large skinless, boneless chicken breasts, each cut into 8-10 chunks
1 red pepper, deseeded and cut into chunks
1 yelow pepper, deseeded and cut into chunks
2 courgettes, sliced
2 limes, quartered
Mixed salad leaves, to serve
For the Marinade:
4tbsp olive oil
2tbsp red or white wine vinegar
1tbsp Tate & Lyle Dark Soft Brown Sugar
2tbsp wholegrain mustard
1 small garlic clove, crushed
Salt and freshly ground pepper
1 Put the chicken, pepper chunks and courgettes into a large bowl (not a metal one). Add the oil, vinegar, Tate & Lyle dark soft brown sugar, mustard and crushed garlic, then season with salt and freshly ground pepper. With a wooden spoon or your hands, mix all the ingredients together thoroughly. Cover with cling film, then refrigerate and leave to marinate for between 1-2 hours.
2 When ready to cook, soak 8 wooden kebab sticks in hot water for about 5 minutes. Preheat the barbecue or grill.
3 Thread the chicken and vegetables onto the kebab sticks with the lime wedges. Barbecue or grill for about 12-15 minutes, turning often, until thoroughly cooked.
Cook’s tip: Instead of using a bowl, put all the chicken mixture into a large plastic bag and close it tightly, leaving it in the fridge to marinate.
Recipe courtesy of Tate & Lyle Sugar