Chicken & bacon kebabs







Cook Time

10-20 Min


  • 2 corn on the cob
  • 8 thick rashers back bacon
  • 6 brown cap mushrooms, wiped with damp kitchen paper and halved
  • 2 small chicken fillets
  • 2 tablespoons sunflower oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon maple syrup
  • salt and freshly ground black pepper
  • Cook the corn in a saucepan of boiling water until tender, then drain and cool.
  • Stretch the bacon rashers using the back of a knife. Cut each rasher in half, and wrap a piece around each mushroom.
  • Cut both the corn and chicken into eight equal pieces. Mix together the oil, lemon juice and syrup. Season with salt and pepper, and brush over the chicken.
  • Thread the corn, bacon-wrapped mushrooms and chicken pieces alternately on skewers, and brush all over with the lemon dressing.
  • Grill for 8–10 minutes, turning once and basting occasionally with any extra dressing. Serve hot.
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