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1 small onion, cut into 8 pieces
1 green pepper, cut into 8 pieces
1 tbsp balsamic vinegar
1 tsp fresh ground black pepper
1 tsp garlic granules
8 wooden skewers, soaked in water then patted dry
Method
Mix the vinegar, pepper and garlic granules in a bowl. Freeze the steak for 30 minutes,
then cut it into thin strips, across the grain. Discard any fat. Thread the steak on 4 skewers,
and the tomato and vegetables on the other 4. Grill the steak skewers for 4 minutes, then
add the vegetable skewers to the grill. Sprinkle the skewers with the vinegar, pepper and
garlic mixture, and grill for 3-4 minutes more.
Herbed Chicken and Mushroom Kebabs
Ingredients
(Serves 4)
2 boneless, skinless chicken breasts
500g/1lb fresh whole mushrooms
1 tsp dried rosemary
1 tbsp dried parsley
½ tsp dried thyme
¼ cup lemon juice
2 tbsp white vinegar
½ cup nonfat chicken broth
1 tsp black pepper
8 wooden skewers, soaked in water then patted dry
Method
Use a lidded casserole dish big enough to hold the chicken, mushrooms and marinade. Mix
the rosemary, parsley, thyme, juice, vinegar, broth, salt and pepper in the dish. Cut the
chicken into 25mm/1” cubes, add to the dish, and turn till they’re well coated. Add the
mushrooms, and turn gently. Cover and refrigerate for 4-12 hours, turning occasionally.
Thread the chicken and mushrooms on the skewers, and grill till cooked through (5-7
minutes). Discard the marinade.
