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Raining?...Must be British BBQ time J

 

Don’t let the weather get you down, you’re at your park home and it’s time to chillax and get the charcoals burnin’

 

Grilled Chicken Kebabs – serves  4

 

2 tsp ground mustard

1 tbsp Worcestershire sauce

½ cup water

½ cup soy sauce

1 tbsp vegetable oil

4 boneless, skinless chicken breast halves

2 med courgettes cut in 1 ½ inch slices

1 med onion cut in wedges

1 med red pepper cut into chunks

12 fresh mushrooms

 

In a resealable plastic bag, combine the mustard and Worcester sauce.  Add water, soy sauce and oil; remove 1/3 cup and set aside for basting.  Cut chicken into 1 ½ inch pieces; add to bag.  Seal and refrigerate for 1 ½ to 2 hours.  Drain, discarding marinade.  Thread chicken and vegetables alternatively on pre-soaked skewers.  Baste with reserved marinade.  Grill over hot coals for 10 minutes.  Turn and baste.  Cook 10 minutes more or until the chicken juices run clear.

 

And finally........POUR ANOTHER  LARGE GLASS OF WINE AND PUT YOUR FEET UP!