• Servings

  8-10 skewers

INGREDIENTS

• 2 chicken breast fillets, cut into 2-4cm pieces
• 4 large (6 medium) CROC EGGS™ plums
• 1 yellow capsicum
• ¼ cup olive oil
• ¼ cup chopped parsley
• 2 cloves garlic, minced
• 1 lemon, juiced
• 1 teaspoon salt
• Equipment
• Bamboo skewers
• BBQ grill or grill plate

METHOD

• Combine the ingredients for the marinade in a large bowl or zip lock bag. Add the chicken pieces and thoroughly coat. Cover the bowl or seal the bag and marinate for at least 30 minutes, up to two hours.
• Turn on your BBQ grill or grill plate if using a stove, to medium-high heat.
• Build the kebabs by threading the chicken, CROC EGGS™ plums and capsicum onto your skewers.
• Grill the kebabs over medium-high to high heat, turning occasionally so they cook evenly until the chicken is cooked through - about 10 minutes.
• Remove from the grill and place on a serving plate.
• Serve the kebabs straight away with a simple tomato, CROC EGGS™ plum and basil salad.