Wednesday, May 21, 2008

Chicken & Bacon Kebabs

Chicken and bacon kebabs
serves 4

2 corn on the cob
8 thick rashers back bacon
6 brown cap mushrooms, wiped
with damp kitchen paper and
2 small chicken fillets
2 tablespoons sunflower oil
1 tablespoon freshly squeezed
lemon juice
1 tablespoon maple syrup
salt and freshly ground
black pepper

• Cook the corn in a saucepan of boiling water until tender, then drain and cool.
• Stretch the bacon rashers using the back of a knife. Cut each rasher in half, and wrap a piece around each mushroom.
• Cut both the corn and chicken into eight equal pieces. Mix together the oil, lemon juice and syrup. Season with salt and pepper, and brush over the chicken.
• Thread the corn, bacon-wrapped mushrooms and chicken pieces alternately on skewers, and brush all over with the lemon dressing.
• Grill for 8–10 minutes, turning once and basting occasionally with any extra dressing. Serve hot.

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