Chicken, bacon and pepper skewers with mixed salad
Skewers of chicken breast marinated in lemon, garlic and paprika, threaded with bacon, peppers and onion, cooked on the barbecue or a griddle and served with a simple mixed salad. Also made with beef or pork.
- 1 h 10Time
- 50 minHands-on
- 4Portions
- 54 gprotein per portion
- 560kcal per portion
Ingredients for 4 portions
- 800 gChicken breast, in 3 cm cubes
- 1Lemon, juiced
- 2 clovesGarlic, finely chopped
- 1 tspPaprika
- 1 tspOregano
- 3 tbspRapeseed oil
- to tasteSalt
- to tasteBlack pepper
- 150 gBacon, rashers, folded
- 2Bell peppers, 1 red and 1 green, in 3 cm pieces
- 1Yellow onion, in wedges
On the side
- ½Lettuce, torn
- 3Tomatoes, in wedges
- ½Yellow onion, thinly sliced
- 2 tbspOlive oil
- 1 tbspVinegar
Method
- Mix the lemon juice, garlic, paprika, oregano, 2 tbsp of the oil, salt and pepper in a bowl. Add the chicken and toss to coat.
- Leave to marinate in the fridge for 30 minutes. If using wooden skewers, soak them in water.
- Meanwhile, light the barbecue and let it settle to a medium heat, or heat a griddle pan.
- Wash and tear the lettuce and put it in a salad bowl with the tomatoes and sliced onion.
- Thread the chicken, bacon, pepper and onion wedges alternately onto the skewers.
- Grill the skewers for 12–15 minutes, turning often and brushing with the remaining oil, until the chicken is cooked through and nicely charred.
- Dress the salad with the olive oil, vinegar and a little salt, and serve with the skewers.
