chicken kebabs

chicken kebabs
8 deboned chicken breast, cut into chunky pieces
500g button mushrooms, stalks removed
250g streaky bacon, halved
1 tin pineapple pieces, drained (reserve the juice)

8 kebabs sticks, soak them in water for about an hour to prevent them from burning when cooking.

thread the kebabs: chicken, mushroom, bacon, pineapple, or whichever way you choose…

make a marinade with:
1 cup tomato sauce
½ cup chutney
1 tablespoon Dijon mustard
a good dash of worstershire sauce
some of the reserved pineapple juice
mix well and paint on the kebabs

grill for about 10 minutes, before turning and painting the kebabs with the marinade. you need to watch them carefully and turn them before the marinade starts to burn. paint with the remaining marinade each time.

served with...
flatbread with a cheddar cheese and onion topping
salad of tomatoes, onion, peppers, cucumber and rocket leaves with a berry olive oil and balsamic vinegar dressing

enough for: 4
i work on 1 chicken breast per kebab, and 2 kebabs per person is usually sufficient.