When the weather is warm, the last thing you want to do is be stuck next to a hot stove cooking a big heavy meal. Save that sorta thing for the colder months. What I've got here is a pretty perfect summer meal. With this fresh veg, light marinade, low carb option, its guaranteed to not sit heavy in your stomach. It's also one of those dishes that looks pretty impressive if you've got people coming round, and the best thing is, it's not even hard to make. The skewers can be made in the oven, under the grill, or on the BBQ, and can be served in a wrap, with pitta bread, chips, rice, or if you're having a healthy day, with a salad.
450 grams of chicken (breast or thigh)
2 medium red onions
2 medium red peppers (or your preferred colour)
Salad leaves (my choice is baby spinach)
Wholemeal pitta bread
4 tablespoons light soy sauce
4 tablespoons honey
Half teaspoon cracked black pepper
1 clove of crushed garlic
Mix all the ingredients for the marinade in a bowl big enough for the chicken, peppers and onions to fit. Set aside.
Dice the chicken in to approx 1 inch chunks, then cut the peppers and onions into approx 1 inch squares. Add the chicken and veg to the marinade bowl. Cover and leave in the fridge to marinade for at least an hour, but the longer the better!
If you're using wooden skewers, don't forget to soak them in water for a minimum of 20 mins, otherwise they will burn when cooking.
Preheat the grill to high. Drain the marinade into a bowl and set aside. Thread the chicken and veg alternately onto the skewers, and place on a baking tray. Cook the skewers for approx 15 mins, turning occasionally and brushing on the remaining marinade. You can tell if the chicken is cooked when the juices run clear.
My favourite way to eat this is by opening up a pitta, filling it with spinach, chicken, peppers and onions.