With BBQ season coming up, we’re loving this recipe for homemade lemon pepper chicken skewers, with Evesham cherry tomatoes and summer veg. You can use a real assortment of vegetables, depending what’s in your fridge. Mushrooms, peppers and aubergine also work brilliantly, alongside courgette, tomatoes and onions which are featured on the recipe card.
Cook in: 30 mins + 4 hrs marinade time.
60ml rapeseed oil
3 tbsp lemon juice
1 tbsp white wine vinegar
2 garlic cloves, crushed
2 tsp grated lemon zest
1 tsp salt
1/2 tsp sugar
1/4 tsp dried oregano
1/4 tsp pepper
700g boneless skinless chicken breasts, cut into 11/2inch pieces
3 medium courgettes, halved lengthwise and cut into 11/2inch slices
3 medium onions (red or white to suit your preference), cut into wedges
12 cherry tomatoes (in a mixture of colours if possible)
In a large bowl, combine the oil, lemon juice, vinegar, garlic, lemon zest, salt, sugar, oregano and pepper. Pour half into a large bowl. Add the chicken and toss it in the marinade. Pour the remaining marinade into another large bowl. Add the courgette, onions and tomatoes and toss to coat. Cover and refrigerate chicken and vegetables for up to 4 hours or ideally overnight.
Drain and discard marinade. Thread the chicken and vegetables onto metal or soaked wooden skewers, in an alternate pattern. Grill, over medium heat for 6 minutes on each side or until the chicken juices run clear.