Chicken and vegetable kebabs

Chicken and vegetable kebabs


3 yellow squash halved
1 large zucchini, thickly sliced
1 red capsicum cut into 2.5cm pieces
1 green capsicum, cut into 2.5cm pieces
1 red onion, cut into wedges
200g mushrooms chopped thickly
50g low fat feta (optional)

Herb and garlic marinade

1/4 cup finely chopped parsley
2 tablespoons of finely chopped mint
2 cloves of garlic, chopped
1 teaspoon grated lemon rind
2 tablespoons lemon juice
1/3 fresh tomato juice
1 1/2 tablespoons of olive oil
1 teaspoon of Dijon mustard


1. Thread vegetables and chicken on to 4 large skewers. Place the skewers into a deep dish.

2. Place all the marinated ingredients in a medium jug and whisk to combine.

3. Pour marinade over skewer’s, cover and refrigerate for several hours or overnight.

4. Cook skewers under the grill until chicken is cooked and tender. Drizzle with a little marinade during cooking if desired.

5. Serve warm with a side rocket or spinach salad.

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