Chicken and pepper kebabs with cider glaze

Chicken and pepper kebabs with cider glaze


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.



Use up your cupboard basics


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


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