750 g chicken breast fillets
2 tablespoons of olive oil
2 tablespoons of lemon juice
2 tablespoons of chopped fresh herbs of your choice
1 clove of garlic crushed
1 red capsicum
1 yellow capsicum
2 small zucchinis
Remove any fat from the chicken fillets and cut into 3 cm cubes
Combine oil juice herbs and garlic in large shallow dish. Add chicken stir to coat well with marinade. Cover and refridgerate for 3 hours.
Cut capsicum into 3 cm squares and thickly slice zucchini. Thread chicken, capsicum and zucchini alternately onto 12 skewars. Cook skewers on heated BBQ until browned, turning occasionally . Serve with leafy salad of your choice.
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