Chicken on rose­mary skew­ers

Gardening Australia - - KITCHEN GARDEN -

serves 4

8 rose­mary stems

500g skin­less chicken breast llets, trimmed, cut into 1.5cm cubes 1 medium red cap­sicum, halved, de­seeded, cut into 2cm cubes 1 medium green cap­sicum, halved, de­seeded, cut into 2cm cubes olive oil cook­ing spray

⅓ cup sun-dried tomato pesto 40g rocket leaves, to serve lemon wedges, to serve

Place each rose­mary stem along­side a skewer. Thread chicken and cap­sicum on rose­mary stem and skewer, then re­move the skewer.

Pre­heat a bar­be­cue or char­grill to medium. Spray chicken with olive oil. Sea­son with freshly ground black pep­per and brush with pesto. Grill skew­ers, turn­ing oc­ca­sion­ally, for 7–8 min­utes or un­til cooked through and brown. Trans­fer skew­ers to a plate. Cover with foil and set aside for 5 min­utes to rest. Ar­range skew­ers and rocket on serv­ing plates with lemon wedges.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.