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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.


  • 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


  • 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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