Chicken Kebabs with Coriander

1 Red Capsicum, (sweet pepper) cut into 2.5cm/1 inch pieces
1 Green Capsicum, cut into 2.5cm/1 inch pieces
2 Courgettes, ( zucchini ) cut into 2.5cm/1 inch thick slices
4 Large Boneless Chicken breasts, skinned
12 Cherry Tomatoes
100g/4oz Button Mushrooms
The Juice of ½ a Lemon
1 tbsp Olive Oil
2 tbsp Fresh Coriander, chopped


1. Preheat the grill. Bring a large pan of water to the boil then add the peppers, courgette and mushrooms and blanch for 2 minutes. Drain well.

2. Cut the chicken breasts into 5cm/2inch cubes then thread the chicken and the vegetables alternately on to four skewers.

3. Mix the lemon juice with the oil. Cook the kebabs under the preheated grill for 12-15 minutes, turning occasionally and basting with the lemon juice mixture. Sprinkle over the coriander and drizzle with olive oil just before serving.