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Mini Chicken Kebabs with Cheese, Cherry Tomatoes and Peppers
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These tasty mini kebabs, with tender chunks of chicken, red pepper and halloumi cheese are marinated in teriyaki sauce for extra flavour.
These kebabs can be cooked on the barbecue. Prepare up to 12 hours ahead and keep refrigerated. If using wooden skewers, soak in cold water for 30 minutes before using.For an alternative marinade, swap the teriyaki sauce for soy or 2-3 tbsp pesto.
Our children's recipe cards provide 50 per cent or less of the Guideline Daily Amount (GDA) of calories, fat, saturated fat, salt and sugar for 5-10 year-olds.
Typical values per serving:
Per serving (2 kebabs)
This recipe was first published in Fri Jun 01 01:00:00 BST 2007.