Children will like the yummy caramelised flavours of this chicken dish.
- Remove lower leaves (reserve for another recipe) from rosemary sprigs to form skewers then, using a sharp knife, trim ends on an angle. Thread chicken on to rosemary sprigs.
- Combine vinegar, sugar, and salt and pepper to taste in a large, flat dish. Place kebabs in marinade and turn to coat evenly. Cover and refrigerate for 1 hour or until ready to cook.
- Heat oil in a large, non-stick frying pan over medium-high heat. Cook kebabs, in batches, for 8-10 minutes, turning occasionally, or until cooked through. Serve immediately with hummus, pita breads, tomato and rocket, drizzled with a little oil and lemon juice.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set