Maple and Chilli Chicken Skewers


500g Chicken Breast, diced

1 Red Pepper, diced

1 Green Pepper, diced

1 Onion, diced

2 Courgettes, diced

200g Button Mushrooms


1 tbspn Olive Oil

2 Garlic Cloves

4 tbspn Tomato Puree

1 tspn Balsamic Vinegar

1 tspn Worcestershire Sauce

1 tspn Soy Sauce

1/4 tspn Black Pepper

2 tbspns Maple Syrup

3 tspns Chilli Paste


  1. Prepare the sauce: place all ingredients in a blender and blend for 1 minute on “Sauce” mode until smooth. If you do not have a blender, simply mince the garlic very fine and them whisk together all of the ingredients

  2. Keep half the sauce separate. Then put the chicken in half of the sauce and allow to marinate. 3 hours minimum but if you can, leave in fridge overnight.

  3. Preheat oven to 190 celsius. Assemble the skewers; pop the chicken and vegetables onto skewer sticks in alternating patterns until all of the ingredients are used.

  4. Place in a single layer on a baking sheet and put in preheated oven. Cook for 15 minutes, and then rotate each skewer, and cook for 15 more minutes.

  5. Serve warm with the leftover sauce to dip.