HOLIDAY COOKING
Chicken & veggie kebabs These are also delicious with pork fillet, lamb or beef steak – or use cubes of halloumi for a vegetarian option
RECIPES: GLYNIS MCGUINNESS. PHOTOGRAPHS: DAN JONES, RIA OSBORNE. STYLING: TONY HUTCHINSON, JENNY IGGLEDEN. FOOD STYLING: JAYNE CROSS, GREGOR MCMASTER
SERVES 4 READY IN 35 MINS PLUS MARINATING PRICE PER SERVING £2.16 490g pack Asda Butcher’s Selection Chicken Breast Fillets, cut into bite-sized pieces 2tbsp mild olive oil, plus 1tsp for brushing 1tbsp lemon juice 1tsp clear honey 1tbsp Amoy Reduced Salt Soy Sauce 8 wooden skewers 2 peppers (red and yellow), quartered, deseeded and cut into bite-sized pieces 2 small red onions, cut into wedges 1 courgette, thickly sliced Asda Quick & Easy Steam Bags Golden Vegetable Rice (frozen), prepared as packet instructions, to serve 1 Put the chicken in a freezer bag with the oil, lemon juice, honey and soy sauce and seal. Toss to coat. Marinate in the fridge for 1-2 hours. 2 Meanwhile, soak the skewers in cold water. 3 Preheat the grill. Thread the chicken and vegetables onto the skewers. 4 Grill for 10-12 minutes, turning often, until the chicken is cooked through. 5 Serve two kebabs each along with the vegetable rice. LOW CALORIES
SUGAR
233 13%
11.5g 14%
LOW
LOW
FAT
SAT FAT
SALT
1.3g 7%
0.6g 15%
7.9g 11%
LOW
BASED ON GUIDELINE DAILY AMOUNT PER SERVING
AUGUST 2013 | ASDA.COM/MAGAZINE | 39