Grilled Chicken and Courgette Brochettes with Honey and Peanut Glaze

Approx cost: €4.50
Approx calories (per serving of 2 brochettes): ~700
Approx preparation and baking time: 1 hour

Meat on sticks… vegetables on sticks… even fruit on sticks! Anything is instantly more awesome when you “stick it on a stick” (haha!). It gives you a whole new range of presentation possibilities, and gives a whole new level of fun to meal times. In the recipe below I opted for a peanut based sauce but there really are limitless possibilities so just experiment and you’ll find it a whole load of fun, and it looks great!

Ingredients

Ingredients you'll need for this dish

– 2 Chicken Breasts
– 100g Peanuts
– 8 button Mushrooms
– 1 Green Pepper
– 1 Courgette (Zucchini)
– 3 tbsps Honey
– 3 tbsps Olive Oil
– 1 tbsp Soy Sauce
– Salt
– Pepper

You’ll also need
Large Bamboo Skewers (or metal skewers)
Mini Chopper
Pastry Brush

Instructions

1. Start off by grinding the peanuts until roughly chopped in the Mini Chopper. If you over-chop and it ends up being smooth it’s not a problem at all, although a bit of texture is good. Transfer to a bowl and mix with the Honey, Olive Oil, Soy Sauce and a few good sprinkles of salt and pepper until a smooth paste is achieved – the mix should easily drop off a spoon if lifted up. If the mix is too stiff then you can easily add a bit more Soy Sauce, Oil, or even a bit of milk or water.
   
   
   
   
   




2. Wipe the Mushrooms clean, trim the stalks off and set aside. Chop the Chicken breasts into good sized chunks – each piece a bit smaller than a thumb. Chop the courgette into thick rounds or large chunks and do the same with the Greeen Pepper.
   
   
   
   




3. Sort out each ingredient into 4 piles, take 4 bamboo or metal sticks and share the ingredients out between the sticks, taking care not to stab yourself with the spike. Once this is done, lay the finished brochettes on a tray or baking sheet and brush with the peanut glaze, before turning over and brushing again.
   
   
   
   




4. Place under a hot grill and grill for around 15-20 minutes, turning regularly to ensure all sides are well cooked and golden brown. Plate up and serve with a leafy green salad as a perfect accompaniment, and enjoy!

Nom nom