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Italian-style Chicken Kebabs with Warm Salad

Recipe by Gino D'Acampo

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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.

Serves 4

Ingredients

4 large chicken breasts, chopped into bitesize chunks
4 tbsp finely chopped fresh rosemary
4 tbsp finely chopped fresh mint
5 tbsp italian olive oil
Sage leaves
100g button mushrooms
2 large onions, cut in 2cm cubes
3 red peppers, cut in 2cm cubes
salt and pepper to taste

For the salad

2 unwaxed lemons
3 courgettes, very finely sliced
2 carrots, very finely sliced
2 leeks, finely sliced
5 tbsp italian olive oil
6 tbsp toasted pine kernels
salt and pepper to taste

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Method

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.