Marinated Chicken and vegetable Kebabs
· 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
Soak bamboo skewers in water for 10 minutes.
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.
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.
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.