Marinated Chicken & Veg BBQ Skewers (vegetarian and vegan options included)

A simple recipe that even the kids can help with, a great mix of vegetables, protein-rich chicken and pittas that they assemble themselves. What could be easier? You can grill them on a rainy day or put them on the BBQ if they weather is nice – here’s hoping!

Serves 4 (2 skewers & pittas each) – You will need: Bamboo or metal BBQ skewers, bamboo will need soaking in water first. 2 zip lock bags 8 pitta breads 2 chicken breasts – (choose organic & free range or higher welfare meat if your budget stretches) 1 large Pepper – any colour will do, cut into large chunks 2 large onions – cut into large chunks 12 chestnut or white mushrooms 12 cherry/small tomatoes 1 large courgette thickly sliced and then cut into half-moon chunks 4 cloves of garlic 50ml of cooking oil (coconut or groundnut is best for the higher smoke point) Lemon juice 4 tsp Lime juice 1 tsp 1/2 tsp Cayenne pepper if you like it hot, or 1 tsp of Paprika if you don’t 1 avocado 100ml of greek yoghurt 1 tsp of mint sauce (the jarred stuff is perfect!)

How to do it:

1. Cut your chicken into cubes and pop into the zip lock bag add in half of each: oil, garlic lemon juice, chosen spice (Cayenne/Paprika or both!) give the bag a shake and mix it all together with the bag closed and air squeezed out. Leave the chicken in the bag whilst you prepare the everything else. Wash your hands thoroughly after handling raw chicken!

2. Do the same as point 1 with the vegetables and the left over oil/spices etc. Leave them to marinate…

3. Cut the avocado in half, remove the stone and scoop out the flesh into a bowl, mash up with a fork and add the lime juice

4. Add the mint sauce to the yoghurt and stir well

5. Assemble the skewers in any order you like making sure you equally distribute the meat and vegetables so they are the same on each one. Wash your hands after handling the raw chicken thoroughly.

6. Turn on the grill and lay the skewers over a grill pan not too close to the heat. Turn regularly for 10 minutes or until the chicken is cooked and the vegetables are slightly browning.

7. Pop your pittas under the grill for the last couple of minutes

8. Once they are warm, cut one longer edge with a knife to make a pocket and fill your pittas with some of the avocado mash, the minty yoghurt and the vegetables and chicken. YUM!

You can use these skewers also as a side to your BBQ for extra nutrition. Serve with a warm potato salad.

If you want to do a vegetarian version of these, try halloumi, paneer cheese, or quorn chunks instead of the chicken.

For vegans pick another of your favourite vegetables instead of the chicken or try falafel balls. Use soya or a dairy free yogurt for the dip!