• 4 large skinless, boneless chicken breasts, each cut into 8-10 chunks
  • 1 yellow pepper, de-seeded and cut into chunks
  • 1 red pepper, de-seeded and cut into chunks
  • 2 courgettes, sliced
  • 2 limes, quartered
  • Mixed salad leaves, to serve


  • 4 tbsp olive oil
  • 2 tbsp red or white wine vinegar
  • 1 tbsp Tate & Lyle Dark Soft Brown Sugar
  • 2 tbsp wholegrain mustard
  • 1 small garlic clove, crushed
  • Salt and freshly ground pepper



  1. 1

    Place the pieces of chicken, peppers and courgettes into a large bowl (not a metal one). Add the oil, vinegar, Tate & Lyle Dark Soft Brown sugar, mustard and crushed garlic, then season with salt and freshly ground pepper. With a wooden spoon or your hands, mix all the ingredients together thoroughly. Cover with cling film, then refrigerate and leave to marinate for between 1-2 hours.

Chicken kebabs

  1. 1

    When ready to cook, soak 8 wooden kebab sticks in hot water for about 5 minutes. Preheat the barbecue or grill.

  2. 2

    Thread the chicken and vegetables onto the kebab sticks with the lime wedges. Barbecue or grill for about 12-15 minutes, turning often, until thoroughly cooked.

Nutritional Details

Each serving provides
  • Energy 1436kj 343kcal 17%
  • Fat 4.5g 6%
  • Saturates 0.7g 4%
  • Sugars 2.6g 3%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 414kj/99kcal

Each serving provides

9.2g carbohydrate 3.8g fibre 39.0g protein

Also in these Scrapbooks

Back to top