I think my favourite thing about going into summer, or even just when we get a little nice weather is the transition with our diets. I always crave much lighter foods, roasted veg and a hell of a lot of barbeques! I live in a flat with no garden or balcony so it is impossible to have a barbeque every night, so last year I had to make do by making the food I like in my kitchen. Obviously it will never taste as good as the real thing, but the beauty of recipes like these is that even though I can’t cook them outside, the likelihood is that you probably can. I get so bored of just your average burgers and hot dogs when the word barbeque is mentioned, and always try to mix things up a little bit and experiment with different flavours. The one featured in this post is one of my favourite flavour combination, of chicken skewers with loads of lemon and basil which works beautifully together and to me is such a classic combination. To go with the skewers, I add more skewers, however now in terms of vegetables. I absolutely adore roasted vegetables, especially when they are covered in a delicious garlic and chilli marinade. This all works so easily together and is so simple to cook in the kitchen or on the barbeque.

The great thing about this recipe is that it is so versatile and easy to feed to everyone. I don’t really know anyone who wouldn’t love this sort of summer food, which is great as it is incredibly simple to make. It is also easy to mix up the flavours to suit everyone’s palette.

Prep Time: 20 minutes

Cooking Time: 30 minutes

Skill: Super Easy

Serves: 4

Ingredients:

Chicken Skewers – 2 chicken breasts // 1 lemon // handful chopped basil

Vegetable Skewers – ½ red onion // ½ red & yellow pepper // ½ courgette // 2 corn on the cobs // knob of butter // 1tbsp garlic puree // 1tbsp lemon juice // ½ red chilli finely chopped // 1tsp white wine vinegar // 1tsp dried oregano // 1tsp dried parsley // salt and pepper

 

Method:

You will also need 8 small skewers!

Pre-heat the oven to 200 degrees, 180 fan. On 4 of the small skewers, evenly distribute the vegetables, as seen in the images. In a bowl, mix together all the ingredients for the vegetable marinade, which should become a delicious paste. Place some foil on a baking tray and place the skewers on there a little apart. Cover the skewers with the marinade and leave to let the flavour go in a little until the chicken skewers are ready.

 

For the chicken, dice the breasts and evenly spread across the 4 skewers. On a plate, place the skewers and top with the lemon juice and herbs. Place the vegetable skewers into the oven and set a time for 30 minutes. When the skewers are 10 minutes away from being ready, heat a little oil on a high heat in a frying pan or grill. Once hot, add the chicken skewers and cook for five minutes on either side.

Serve with potatoes or even a fresh summer salad! A great thing about this recipe is that it is also great as leftovers! My favourite thing to serve with this meal is mini roast potatoes. All you have to do is chop up 2 large potatoes into small cube size pieces, drizzle them with olive oil and roast in the oven for 45 minutes on 180 fan.

A few different flavour combinations:

Sweet Chilli Sauce 

Paprika and Smoked Paprika

Honey and Lemon Juice

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This recipe is entirely my own.

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