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Italian-style Chicken Kebabs with Warm Salad

Gino D'Acampo's full-flavoured kebabs are low fat and delicious. If you have time, marinade the chicken the day before and let the flavours really develop. The warm salad is a great way to get kids to eat more veggies.


  • For the salad


  • 1.

    In a bowl marinate the chicken breasts in rosemary, mint, olive oil, salt and pepper leave to sit for as long as you can.

  • 2.

    Soak the wooden skewers (roughly 20cm long) and then slide on a chicken chunk followed by the vegetables and sage leaf – repeat the process till the skewers are full. Brush with olive oil and season with salt and pepper.

  • 3.

    Grill them for approximately 15 minutes making sure that you turn them frequently. Alternatively cook them in a large pan with the left-over marinated juice for approxmately 15 minutes.

  • 4.

    While the skewers are cooking, put some olive oil in a pan and fry the sliced vegetables for approximately 2 minutes. At the end, add in the pine kernels and season with salt and pepper.

  • 5.

    Arrange some warm salad in the middle of a plate and put 2 chicken skewers on top – serve immediately with some freshly squeezed lemon juice on top.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Italian-style Chicken Kebabs with Warm Salad.


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