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Chicken Vegetable Kebabs Serves 4
8 kebab skewers, soaked in water
2 large chicken breasts, cubed
2 baby squash, quartered
4 cherry tomatoes, halved
4 mushrooms halved
1
/2
yellow capsicum, chopped in 2 x 2cm pieces
Marinade
1
/4
cup lemon juice
2 tablespoons soy sauce
1 clove crushed garlic
Pre-heat BBQ Grill on heat setting 12.
Thread chicken cubes onto skewers alternatively with squash, tomatoes, mushrooms and capsicum.
Combine marinade ingredients and brush over kebabs.
Place on BBQ Grill and cook 5-8 minutes each side or until desired. Continually brush kebabs with
marinade.
Citrus Salmon Serves 4
4 pink salmon cutlets
Salt and pepper to taste
Marinade
Juice of 1 lime
Juice of 1 lemon
1 tablespoon chopped chives
2 cloves garlic, crushed
1 tablespoon olive oil
Place cutlets in a shallow dish.
Combine ingredients together and pour over cutlets. Refrigerate for 2 hours.
Pre-heat BBQ Grill on heat setting 12. Cook for 2 minutes each side, continuously brushing with marinade.
Reduce heat to setting 8 and cook for a further 5 minutes on each side. Season with
salt and pepper to taste.
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