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How to make Balsamic chicken kebabs

Yield = 4
Prep time: 0:15
Cook time: 0:10
Total time: 0:25

Ingredients

  • 12 sprigs rosemary
  • 900g chicken thigh fillets (about 7), trimmed, cut into 2cm cubes
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon olive oil
  • 200g tub hummus
  • 4 small wholemeal pita breads, halved, toasted
  • 2 vine-ripened tomatoes, sliced
  • 80g baby rocket
  • Olive oil, to serve
  • Lemon juice, to serve

Method

  • Step 1 Remove lower leaves (reserve for another recipe) from rosemary sprigs to form skewers then, using a sharp knife, trim ends on an angle. Thread chicken on to rosemary sprigs.
  • Step 2 Combine vinegar, sugar, and salt and pepper to taste in a large, flat dish. Place kebabs in marinade and turn to coat evenly. Cover and refrigerate for 1 hour or until ready to cook.
  • Step 3 Heat oil in a large, non-stick frying pan over medium-high heat. Cook kebabs, in batches, for 8-10 minutes, turning occasionally, or until cooked through. Serve immediately with hummus, pita breads, tomato and rocket, drizzled with a little oil and lemon juice.