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

Method:

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)

Kebabs:

  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!