In my humble opinion sometimes there’s nothing better than marinated chicken. Its simple to do and extremely tasty. Tonight I made up a kebab recipe from the contents of my cupboard and it turned out pretty well.

Ingredients for the marinade to make 4 kebabs:

2 chicken breasts

a splash of soy sauce

1 dessert spoon of chilli sauce

a generous splash of Henderson’s Relish (you can use any Worcestershire style sauce but I am in Yorkshire so I am using the local sauce)

Dijon mustard
Making the chicken marinade is pretty much easy enough for a monkey to attempt to do it (although their opposable thumbs might make it difficult to use a sharp knife). Chop the chicken into fairly regular size pieces of approx 1 inch square. Put into a secure Tupperware container, add the other ingredients and shake the container. Put the chicken into the fridge and leave for a couple of hours.
Switch on your grill before assembling your kebabs so that it is nice and hot by the time everything is ready to cook.

I added cherry tomatoes and pepper to my kebabs. I just chopped up a whole pepper and put the tomatoes onto the skewer whole. I threaded the chicken and the veggies onto the skewer in alternate order so that the chicken remained succulent under the grill.

Then I put it under the grill like so:

Cook under the grill for approximately 7 minutes and then turn the kebabs over to cook for another 7 minutes. The chicken should have gone golden brown. Use a knife to cut to see if the chicken is cooked if you’re unsure.

While my chicken kebabs were cooking I cracked open the goodies I got to graze on along with my kebabs.

Stuffed vine leaves (more delicious than they look, trust me)

Italian antipasti

Spicy chicken pastries

Here are the finished kebabs.

So all in all a tasty and easy Friday night dinner. Who said cooking had to be difficult?

I finished off my meal with some sweet treats from Hotel Chocolat.