Lemon/Rosemary chicken skewers

It may not quite be barbecue weather but we can all dream and prepare for those lazy, hazy nights.

Sunday, 1st April 2018, 10:30 am

(Makes 6)


6 boneless chicken thighs

1 red pepper

1 yellow pepper

2 courgettes

2 red onions, halved and peeled

2 sprigs rosemary, leaves finely chopped

Zest of one lemon

Salt and pepper

Olive oil

For the pesto

65g watercress, roughly chopped

1 clove of garlic,

1 tbsp toasted pine nuts

50-75ml olive oil

50g finely grated Parmesan


Using a sharp knife, cut the chicken thighs into decent-sized chunks. You should get 3-4 pieces from each thigh. Place in a bowl with the lemon zest and chopped rosemary leaves, then drizzle with olive oil and mix thoroughly with a good pinch of salt and pepper. Leave in the fridge to marinate for 30 minutes minimum but preferably overnight.

Next chop the peppers and courgette into chunks and the red onion into wedges. Toss in a little oil and season with salt and pepper. Remove the chicken from the fridge and thread alternating chunks of chicken, pepper, courgette and onion onto metal skewers. Put back in the fridge until ready to cook.

To make the pesto, blend all the ingredients except the oil in a food processor, then slowly add the oil until the desired consistency is reached.

To cook, lay the skewers on a hot barbecue for around 4 minutes on each side, ensuring that the chicken is cooked through. Alternatively, pre-heat the grill to medium-high and grill for 5 minutes on each side.

Serve drizzled with watercress pesto.