These gluten free Shake & Bake Chicken Skewers are quick, easy and fun to make...
Ingredients (serves 2-3)
- 450 g diced chicken breast
- 1 ½ zucchinis
- 1 ½ capsicums
- Half bag of Fogdog Gluten Free Shake & Bake
- Olive oil to drizzle
- Lettuce and fresh herbs for salad
- Balsamic vinegar
Method
- Preheat your grill to 180°C.
- Slice your zucchini roughly 1 cm thick, then chop your capsicum into roughly 4x4 cm chunks.
- Rinse your veggies and diced chicken to get the surfaces wet, then put it all in a large bag or sealable container.
- Pour in the Shake ‘n’ Bake coating, seal the bag or container, and shake around until all surfaces are well coated. Leave for ten minutes.
- Slide your chicken and veggies on to wooden or metal skewers – you should have enough for 5 or 6 skewers.
- Place the skewers on a grill rack, drizzle with olive oil, then place under a grill* on 180°C for 10-15 minutes on each side, until the chicken is golden brown and slightly crispy. The veggies should have charred edges.
- Serve the cooked skewers with a simple salad of lettuce and fresh herbs, drizzled with olive oil and balsamic vinegar. Enjoy!
*Alternatively you can cook them on a barbecue.
