Super easy chicken and vegetable kebabs

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    This is such a simple recipe that pleases all the family. Vary the vegetables depending on the season or vary the meat – even a meaty fish can work well – but don’t cook so long. Cous cous is a very quick, tasty accompaniment, but you could equally serve it with rice, quinoa or even some home-made potato wedges.

    This is a great meal for ‘baby led weaning’, simply push all the meat and veg off the skewer onto a plate, and let your baby pick up the chunks and enjoy.

    Super easy chicken and vegetable kebabs


    • 2 ‘organic’ chicken breasts
    • 1 courgette
    • 1 leek
    • 1 red pepper
    • 1 open cap mushroom
    • 1 red onion
    • Olive oil
    • 1 lemon zest and juice
    • 4 cloves of crushed garlic
    • 2 tsp ground coriander
    • 6 tbsp olive oil 
    • 1 tsp Dijon mustard
    • 150g couscous with 180mls water
    • A small handful of coriander, parsley, mint
    • 2 spring onions
    • 1 clove of garlic
    • 2 tbsp extra virgin olive oil
    • Zest and juice of half a lemon
    • 120ml natural yoghurt
    • Handful of fresh coriander leaves

    How to make Super easy chicken and vegetable kebabs 

    1. Make the marinade at least an hour, ideally 2 hours, before you start cooking. Put all the marinade ingredients into a pot/jar with a lid, fix the lid firmly and shake well. 
    2. Chop the chicken into 1.5 inch cubes, place into a dish and pour over the marinade. Massage into the chicken with clean hands, then leave in fridge to marinade for 1-2 hours.
    3. Pre-heat oven to 200°C (180°C fan-assisted), gas mark 6. 
    4. Slice courgette and leeks into 1cm rounds and pepper, mushroom and red onion into large wedges. Skewer the chicken and vegetables, alternating ingredients. 
    5. Place in baking tin and pour over any remaining marinade. Bake in oven for approx.30 minutes until chicken is cooked through and veg is nicely roasted – rotate half way through. 
    6. In the meantime blitz all the dip ingredients together in a blender, and pour into a serving dish.
    7. Finely chop the spring onions and herbs and peel the garlic clove. Put the cous cous into a mixing bowl and pour over 180mls of boiling water, stir and cover with a lid or plate, to seal in the steam for 5 minutes. Remove lid, fluff up with a fork and add the spring onions and herbs. Crush tgarlic clove in, and add the zest and juice of half a lemon, olive oil and black pepper. Stir well. 
    8. Serve skewers with herby cous cous and a good drizzle of dip.

    Recipe from ORGANIX
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