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