Lunch/Dinner Lemon And Rosemary Chicken Skewers

Serves : 2

Preparation Time: 15 Minutes

Cooking Time: 15 Minutes

Chicken Skewers

Ingredients

  • 2 boneless skinless chicken breast fillets, cut horizontally into 1cm thick slices
  • 2 tbsp olive oil
  • 1 lemon, zested and juiced
  • 1 tsp finely chopped rosemary
  • Sea salt and black pepper
  • 2 mixed peppers, quartered and seeded
  • 2 pitta bread
  • 160g cherry tomatoes, halved
  • 1 tbsp basil leaves

Method

  1. Lay the sliced chicken breast into a bowl. Add 1 tbsp olive oil, the lemon zest, salt and black pepper and mix until combined. If you have time, allow to marinate in the fridge for 1 hour. Cut the lemon in half and soak 4 wooden skewers in cold water.

  2. Heat a griddle pan until hot, or set a BBQ going and if using charcoal, allow the flames to die down and the charcoal to turn light grey.

  3. Slide the slices of chicken onto 2 skewers at a time – this helps the meat cook evenly. Place half a lemon on the end of the skewers.

  4. Toss the peppers with a little of the olive oil, salt and black pepper. Place the chicken and peppers onto the griddle/bbq and cook for about 15 minutes, turning occasionally, until golden brown and tender.

  5. Remove and set aside. Toast the pitta lightly on the griddle/bbq then lay onto serving plates.

  6. Tip the peppers over the pitta bread and set the skewers on top. Lay the cherry tomatoes alongside and drizzle with the last of the olive oil. Scatter with the basil and serve straightaway.