Easy Chicken Kebab Recipe

Chicken kebabs are a great meal for all the family and can be cooked in a variety of ways. I choose to fry mine, just because in my kitchen, that's the most simple way to do them, but you can of course also, grill and barbeque them. If I had a garden I would definitely choose the latter form of cooking them.

These chicken kebabs look great both whilst cooking and when on the plate. They're colourful and vibrant, and can be a great way to get kids and fussy eaters eating vegetables. Chicken kebabs make a great summer meal, or if accompanied with something such as Bubble and Squeak, can make a healthy, hearty meal all year round.

To make 6 Kebabs

2-3 large Chicken breasts

3 Shallots

1 large smoked Hotdog

1/2 a Courgette

1/4 of an Aubergine

1/2 Green Pepper

1/2 Red Pepper

4-5 regular sized Mushrooms

Mix all the marinade ingredients in a large container and cut the Chicken into equal bitesize pieces. It's important that they are of equal size so that they cook evenly. Add the Chicken to the marinade, cover the container and place in the fridge for 24 hours.

You could marinate for less time, but the flavour is nowhere near as good. Marinating for longer also ensures that the Chicken stays moist and tender when cooking. It never goes dry with this recipe.

Omit the Chicken and Smoked Sausage for a tasty Vegetarian option. You could also use a meat substitute such as Quorn pieces marinated in the same way as the Chicken.

Cut all the vegetables into roughly equal size pieces (a similar size to the Chicken), make sure they are large enough to stay on the skewers.

Place in a bowl as in the photo above and drizzle a little Olive Oil over them, then season with some Garlic Salt (or regular Salt if you prefer) and Black Pepper. Mix so that all the vegetables are covered in a light coating of oil.

Place the Kebabs into the pan and baste with the remaining marinade. This ensures that they get a brilliant shiny glaze on when cooked.

Cook the Kebabs for 20 minutes turning onto all four sizes for even heat distribution.

As well as frying, you could also grill or barbeque the Kebabs.

I use woodern skewers because I can cut them to fit into my frying pan. Although this recipe is for 6 Kebabs, I can only ever fit 5 in my pan. When using traditional metal skewers I could only fit 3 at most. This obviously doesn't apply if you are grilling or putting the Kebabs on the barbeque, you have plenty of room.

Slice the Mushrooms quite thickly, they still cook through and it makes them stay on the skewer. If anything is going to fall off, it's going to be the mushrooms.

Use a non stick pan.

The photo below depicts how your pan will end up looking, with a non stick pan you can use paper kitchen towels to get rid of most of the remaining marinade, with a regular pan, I think it would take some serious scrubbing!