Chicken Veggie Kebab


for 2 servings:

  • 2 chicken breasts – cut into thin strips
  • 2 courgettes – cut into 1cm rings
  • 1 large red onion – cut into 2cm sections
  • 1 red pepper – cut into large chunks (about 2cm x 2cm)


  • 1 tbsp soy sauce
  • 1/2 tbsp honey
  • Chunk of fresh grated ginger
  • 2 cloves of crushed garlic


  1. Make the marinade by mixing all the ingredients in a bowl.
  2. Add the prepared chicken and vegetables. Season. Cover and leave in the fridge for at least 30 mins. You can prepare in the morning or the night before.
  3. Thread the ingredients on skewers. If using wooden ones, make sure to soak them in water for 30 minutes to help prevent burning.
  4. Cook on a griddle plate. Brush with a little vegetable stock. Turn regularly to ensure cooked evenly. You can cover at times with a saucepan lid to assist with cooking. If you don’t have skewers simply cook as you would a stir fry.
  5. Check chicken is cooked through and not pink and then serve with mounds of steamed vegetables, or a large salad and some rice of potatoes.

The extra portion can be cooled and the stored in fridge and eaten cold with vegetables or salad. Ideal for a packed lunch.