Chicken Kebabs, a family favourite

Use whatever vegetables you have to hand and balanced with the protein-rich chicken, this is a great family meal. The accompanying ‘pesto’ sauce really makes this dish something special. And it’s all so quick to make too. Ready in 20 minutes.

Serves 4

  • 4 tsp fresh lemon juice
  • 2 tsp garlic minced
  • 2 tsp olive oil
  • pinch of salt and black pepper
  • 1 yellow or red pepper, cut into pieces
  • 8 cherry tomatoes
  • 2 chicken breasts
  • 1 small red onion, cut into 8 wedges

For the ‘pesto’ sauce:

  • 1 tsp lemon juice
  • 2 tbsp plain yoghurt
  • 2 tbsp sour cream
  • 1 tbsp ready made pesto
  1. Cut the chicken breasts into cubes or bite-sized chunks.
  2. For the marinade, combine the lemon juice, garlic, oil, salt and pepper.
  3. Place the chicken and vegetable pieces into the marinade and toss lightly until everything is covered with the marinade. Leave on one side to marinate for about 30 minutes (or overnight if preparing the night before).
  4. Thread the vegetables and chicken onto barbeque skewers. (You can get little ones involved, they’ll love making their own ‘designs’.)
  5. Cook the kebabs for about 10 minutes under a hot grill (or a hot BBQ). Keep turning to ensure even cooking.
  6. For the ‘pesto’ sauce, combine the lemon juice, yoghurt, sour cream and pesto.

Serve the kebabs with freshly grilled corn on the cob and green salad. YUM.


Portobello Mushroom Burger

We can’t describe quite how excited a little sun and milder temperatures makes us, especially in what should be the depths of winter. It’s enough to tempt us to fire up for a winter BBQ!

This veggie option is scrumptious, takes almost no preparation and is ready in less than 15 minutes (so you can hurry indoors to keep warm). The earthiness of the portobello mushroom is absolutely perfect for its wintery context.

It hits the spot. It really does.

Top tip: If it starts raining or the temperature suddenly plummets (face it, quite likely), take this indoors and use your oven for all the grilling.

Serves 4

  • 4 portobello mushrooms
  • 2 large tomatoes, thickly sliced
  • 4 ciabatta rolls, halved
  • 1 red onion, sliced
  • 1 bag of rocket
  • 4 tbsp mustard
  • 2 tbsp balsamic vinegar
  1. Mix the mustard and balsamic vinegar together. Brush the mushrooms with this sauce.
  2. When the barbecue is ready, add the mushrooms to the grill and cook for a couple of minutes on either side.
  3. Grill both the tomato slices and ciabatta rolls for a minute or so.
  4. To prepare your burgers, dollop any leftover mustard/balsamic vinegar mix onto the buns. Top with the grilled tomato and mushrooms. Add a slice of red onion and handful of rocket.