Chicken, Courgette and Bacon Kebabs

cook 20 mins
  • 16 rashers unsmoked streaky bacon
  • 2 courgettes, each cut into 8 chunks
  • 3 skinless chicken breast fillets, each cut into 8 pieces
  • 1 tablespoon sunflower oil
  • 2 tablespoons clear honey
  • 1 tablespoon wholegrain mustard
  • sweetcorn and peas, to serve
  • Stretch each bacon rasher with the back of a knife. Cut each rasher in half and wrap around a piece of courgette. Thread on to 8 skewers, alternating the courgettes with pieces of chicken.
  • Place the kebabs on a foil-lined grill pan. Warm the oil, honey and mustard together in a small pan, brush over the kebabs and cook under a preheated medium grill for 10 minutes, turning occasionally and brushing with any remaining honey mixture until the bacon is crisp and the chicken is cooked. Serve with sweetcorn and peas.
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