Balsamic Chicken & Vegetable Skewers

The Lirah Balsamic vinaigrette gives the chicken and vegetables a lovely tanginess that tastes delicious with the char of the BBQ grill.

Ingredients

• 500g chicken thighs, cut into 2cm pieces
• 1 large zucchini, ends trimmed, cut in 2cm slices
• 1 large red onion, cut into 2 cm cubes and separated into 3-layer segments
• 1 red capsicum, de-seeded and cut into 2 cm squares
• 1 yellow capsicum, de-seeded and cut into 2cm squares
• 1 punnet cherry tomatoes
• Wooden skewers to thread

Lirah Balsamic Vinaigrette

• ¼ cup Lirah Gourmet White Balsamic
• ¼ cup olive oil
• 1 tablespoon lemon juice, freshly squeezed
• 1 tablespoon fresh parsley, finely chopped
• 2 cloves garlic, crushed
• 2 teaspoons Dijon mustard
• 2 teaspoons fresh thyme, finely chopped
• Salt & freshly ground black pepper, to taste

Method

1. Soak kebab sticks in water for at least 30 minutes before threading (this prevents them from burning when you place them on the grill).
2. Whisk together Lirah Gourmet White Balsamic, oil, parsley, lemon juice, garlic, mustard & thyme in a small bowl. Season with salt and pepper and reserve ½ to drizzle over kebabs after grilling.
3. Place chicken and vegetables in a large bowl, add the other ½ of the vinaigrette, and toss gently to coat.
4. Now skewer the meat and vegetables alternating between chicken, zucchini, red onion, capsicums and tomatoes.
5. Heat up BBQ grill and cook kebabs over medium-high heat, turning occasionally so they cook evenly approx. 10 minutes or until chicken is cooked through.
6. Transfer to a platter and serve immediately drizzled with extra vinaigrette.