Ingredients
· 3 smaller zucchinis
· 2 long skinny eggplants
· 1 red onion
· 1 red capsicum
· 2 raw chicken breasts cut into 1 cm cubes
· 1 tablespoon olive oil
· 1 clove of garlic finely chopped
· 1 teaspoon of sweet paprika
Method
Step 1
Soak bamboo skewers in water for 10 minutes.
Step 2
Cut zucchinis into 1/2 cm thick rounds and eggplant into 1cm cubes. Cut onion into 6 wedges, cut each wedge in half and pull apart into pieces. Cut capsicum in half, remove seeds, cut into 1cm squares.
Step 3
Combine oil, garlic and paprika in a bowl and season with salt and pepper. Add the chicken and vegetables tossing to coat, then marinate in the fridge for 15 minutes.
Step 4
Preheat sandwich press. Thread marinated chicken pieces onto soaked skewers with each piece separated by a different vegetable. Place chicken skewers onto hot plate and close the lid.
Cook for 5 minutes until chicken is golden and cooked through.
Set aside on a covered plate to keep warm.
Can be served with salad and rice, cous cous or quinoa.