BBQ Chicken Kebabs
- 12 - 20 skewers (amount is dependant on length) if wooden, soak in water for at least 2 hours prior to threading
- 50ml extra virgin olive oil
- 2 Tbsp Tweed Real Food Fire & Spice Grinder Salt, ground
- 500g chicken breast
- 2 medium zucchinis
- 1 small eggplant
- 1 large red capsicum
- 2 garlic cloves, crushed
Cut the chicken and vegetables into bite size, threadable cubes and pieces, approx 2 - 2.5 cm cubes.
Coat chicken and vegetables in a light layer of oil and crushed garlic.
Season generously with ground Fire & Spice Grinder Salt.
Thread onto skewers in desired order.
Heat BBQ to medium-high and cook kebabs for approximately 3 minutes on each side, ensuring the chicken is cooked through prior to serving.
Dependant on desired heat season with additional Fire & Spice Grinder Salt.
Comments will be approved before showing up.