Organic ingredients for four:
- 650g chicken breasts
- 1 red pepper
- 1 green pepper
- 2 lemons
- Goat’s cheese
- Thyme and rosemary
- Olive oil
- Freshly-milled salt and black pepper
- Wooden skewers
Wash and cut peppers into quarters, removing seeds and white flesh. Dice into chunks of roughly 4cmx4cm.
Peel lemons lengthways for long strips of rind, then using another chopping board and knife, dice the chicken. Put it all into a dish, add juice of the lemon, six tablespoons of olive oil, a tablespoon of snipped rosemary and a tablespoon of thyme. Season to taste.
Leave to marinate in the fridge for at least an hour, then preheat the grill or oven.
Thread the chunks of chicken and pepper on skewers, alternating with lemon zest. Place a bunch of rosemary at the bottom of an oven dish and arrange kebabs on top, then season for cooking. Cook for around 20 minutes until the meat is done, turning half-way.
Serve immediately with a summer salad of melon, soft fruit, courgette, garden herbs and toasted organic bread topped with goat’s cheese.