Garlic and Herb Roasted Veg with Sweet and Sticky Chicken Skewers

Preparation Time 15 minutes
Cooking Time 15 minutes
Standing/Marinating 20 minutes
Serves 6 portions
Ingredients Garlic Herb butter
250g white button mushrooms whole, halved or quartered 4 tbsp butter
250g cherry tomato washed whole 1 tbsp Cape Herb and Spice garlic and herb mix
250g baby marrow, sliced in rounds 1/2 tsp salt
1 tbsp cape Herb and Spice Mediterranean herb
2 chicken breasts, cubed
2-3 tbsp Cape Herb and Spice sweet and sticky shaker


Garlic Herbed Butter:

  1. Place the ingredients into a bowl and cream with a whisk until pale (you can use a stand mixer if preferable)
  2. Place into Ice Cube trays and refrigerate until set and hard (this can also be frozen)


  1. Soak the skewers for at least 30 min in hot water
  2. Build the kebabs by threading the chicken and vegetables onto the skewers
  3. Grill the kebabs over medium-high heat, turning occasionally so they cook evenly, until the chicken is cooked through – about 10 minutes total
  4. Remove from the grill and enjoy!