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Posted in Recipes, on 15 April 2020, by , 0 Comments

Serves 3-4

500g skinless chicken breast fillet, cubed
2 red peppers, de-seeded and cubed
2 green peppers, de-seeded and cubed
1 medium-sized courgette, sliced
Finely grated zest and juice from 1 large lemon
2 tbsp olive oil, plus extra for brushing
1 garlic clove, peeled and crushed
ground black pepper
half a bunch of freshly chopped coriander
25ml Divineno’s Hot smoked pepper sauce

Place the chicken, peppers and courgettes in a large shallow non-metallic dish. Mix together the lemon zest and juice with the oil and garlic, & Divineno’s hot smoked Pepper Sauce pour over the chicken and vegetables. Cover and leave to marinate for 1 hr at room temperature or for best results overnight in the fridge.
Thread the chicken peppers and courgettes onto 8 wooden skewers. Season with salt and freshly cracked black pepper.
Cook the kebabs on a medium-hot barbecue for 12-15mins, turning frequently until the chicken is cooked through and the peppers and courgettes and lightly charred. Brush with a little olive oil once or twice during cooking to prevent the chicken from drying out. Serve sprinkled with the chopped coriander.

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