Chicken Kebabs
Summer is here, and our minds immediately turn to barbecues.
There's nothing better than a family barbecue, although Granny and Grandad will always prefer to go outside to fill their plate and return to the relative security of the dining room than the "al fresco" experience.
It's common knowledge that when the sun shines at the weekend the supermarkets sell out of sausages and burgers, but why go to the trouble of firing up your barbecue just to burn a sausage? If you really like sausages why not give your local butcher a try, as you know we have some of the best sausages in the country here in Newmarket.
There is more to a barbecue than burgers and bangers but many people are wary of chicken on the barbecue but if you cook chicken off the bone such as the breast and cut into small pieces, it will cook quickly and thoroughly.
I personally enjoy fish cooked on the barbecue, such as salmon steak marinated in lime and dill or fresh sardines with a tomato salsa.
Here is a recipe for my chicken kebabs which every one will enjoy.
Chicken Kebabs (Serves 4)
4 medium chicken breasts (cut into " dice)
1 large green pepper (cut into " dice)
8-9 medium closed cup mushrooms
8 cherry tomatoes
1 large red onion (cut into " dice)
For the Marinade
3 tbs olive oil
3 tbs white wine
2 sprigs thyme
1 dsp chopped parsley
Juice of 1 lemon
1 tsp whole grain mustard
Salt and black pepper
Combine all ingredients for the marinade and coat the chicken well, cover and refrigerate overnight in an airtight plastic container.
To prepare the kebabs, alternate the chicken on each of the 4 skewers with any of the vegetables and cook over a medium heat on the barbecue or, if raining, under the grill.
Serve with rice and a green salad.
Do you have any requests, you can email your suggestions to phillip.minett@newmarketjournal.co.uk
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Saturday 26 May 2012
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