Recipe: Chicken & Vegetable Kebabs

November 6, 2016 | Alison Clinch | Free Range Poultry, Recipes | Leave a Comment

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Ingredients

500g Free Range Chicken Breast, sliced
1 cup chopped vegetables per person (e.g. mushroom, red and green capsicum, red onion, tomatoes, zucchini)
1/2 tsp ground coriander
1/4 tsp ground cumin
1/2 tsp curry powder
2 Tbsp olive oil
1 Tbsp brown sugar (or sweetener of your choice)
1 Tbsp fish sauce
Steamed rice to serve

Method

Combine coriander, cumin, curry powder, olive oil, brown sugar, and fish sauce in a bowl. Add chicken pieces and marinate in fridge for 1 hour.
Thread chicken and vegies onto skewers alternating as you go.
Grill skewers until chicken is cooked. Serve with streamed rice.

Tip

Thread your meat and vegetables onto two skewers and put the vegies on the side so they sit flat and cook evenly.

About Alison Clinch

Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.