Lemon and Sweet Pepper Chicken Kebabs

Serves	4
Prep time	4 minutes
Cook time	10 minutes
Total time	14 minutes
Meal type	Lunch, Main Dish, Snack
Misc	Child Friendly, Pre-preparable, Serve Hot
Occasion	Barbecue, Casual Party
Region	Oceanian
By author	Karen S Burns-Booth

The spices that coat this chicken turns plain chicken breasts in to something quite spectacular and the onion adds a bit of sweetness to these Australian inspired chicken kebabs. They can be pan-fried, grilled or cooked on the BBQ over hot coals. The kebabs can sit in the spice mixture overnight for a more pronounced flavour.

Ingredients

4 chicken breasts (boned) (skin on or off)
1 box of Barts Smokehouse Lemon and Sweet Pepper BBQ Seasoning
a little rapeseed oil or low-fat spray
1 onion, peeled and cut into small wedges
1 lemon, quartered
bamboo or metal skewers

Note

Directions

Step 1	Place the chicken breasts into the roasting/seasoning bag that comes with the spice mixture. Sprinkle the spice mixture into the bag, seal and shake, so all the chicken is coated. (You can dice the chicken first for more flavour, as the spices will coat more of the chicken surface area.)
Step 2	Allow to marinate for at least 2 to 3 hours, or overnight.
Step 3	When you are ready to cook the kebabs, cut the chicken into cubes if you have not cut it already and thread the chicken on to the skewers alternating with a wedge of fresh onion.
Step 4	Pan-frying: put a little oil (or spray some low-fat oil) into a non-stick frying pan and add the skewers. Cook over a fairly high heat to sear the chicken before turning heat down and cooking gently for about 8 to 10 minutes or until the chicken is cooked.
Step 5	BBQ: Cook over hot coals, turning all the time until the chicken is cooked.
Step 6	Grill: Place the chicken kebabs on a grill pan and grill, turning the kebabs regularly, for about 8 to 10 minutes, or until the chicken is brown and cooked.
Step 7	Serve straight away with lemon quarters, salad, grilled tomatoes, ratatouille and crusty bread or pitta bread.