Chicken and pepper kebabs with cider glaze

Chicken and pepper kebabs with cider glaze
Merrydown%20Kebabs.jpg

Method

1. Make the marinade by mixing garlic, lemon zest and juice, honey, cider and spring onions together.
2. Cube the chicken, place in a bowl and spoon over 10 tbsp marinade. Cover and chill for at least
1 hour. Reserve the remaining marinade.
3. Thread the chicken and peppers onto kebab sticks.  Barbecue or griddle for 7-8 minutes each side until cooked through, basting occasionally with marinade.
4. While the kebabs are cooking, heat the reserved marinade in a small pan and boil until reduced and syrupy. Pour over the kebabs to serve, alongside green salad and new potatoes.

© www.merrydown.co.uk 

Tip

Use up your cupboard basics

Ingredients

2 crushed garlic cloves
Grated zest and juice of 1 lemon
3 tbsp clear honey
300ml (½pt) cider
4 chicken breasts
3 mixed peppers, cubed
3 spring onions, finely chopped

Notes

Time: 25 minutes, plus 1 hour marinating
Serves: 4
Nutrition: 270 calories, 2g fat, 0.5g sat. fat