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!
– 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
You’ll also need
Large Bamboo Skewers (or metal skewers)
- 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.
- 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.
- 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.
- 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!