Chicken & Italian vegetable skewers

For a delicious barbecue recipe, marinate chunks of chicken in tomato and chilli pasta sauce, then thread them onto kebab sticks with peppers, courgettes and red onion and baste with the sauce as they cook. Served with salad and warm ciabatta bread to mop up the tasty juices.

• Preparation: 25 mins
• Cooking: 15 mins
• Serves: 2
  

GDAs
363 cals – 18%
27g sugar -30%
6.3g fat – 9%
1g saturated fat -5%
1.6g salt – 27%

What you need:

• 1 x 350g jar Dolmio Taste of Italy Tomato & Chilli Pasta Sauce
• 2 skinless chicken breasts, cut into chunks
• 1 large courgette, thickly sliced
• 1 red onion, sliced into wedges
• 1 red and 1 yellow pepper, deseeded and cut into chunks
• Salad leaves
• Warm ciabatta bread, to serve

What you do:

1. Tip the Tomato & Chilli Pasta Sauce into a shallow bowl. Add the chunks of chicken and stir to coat. Cover and leave to marinate for 15 minutes. Meanwhile soak 4 wooden kebab sticks in hot water (this helps to prevent them from burning).
2. Preheat the barbecue or grill.
3. Thread the chunks of chicken onto the kebab sticks, alternating the pieces with chunks of courgette, red onion and pepper. Arrange the kebabs on the barbecue or grill rack and cook for 12-15 minutes, basting often with the Tomato & Chilli Pasta Sauce. Serve the kebabs with salad and warm ciabatta bread.

Cook's tip:

For a change, use chunks of pork fillet or turkey breast instead of chicken.

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