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    Mini Chicken Kebabs with Cheese, Cherry Tomatoes and Peppers

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    Mini Chicken Kebabs with Cheese, Cherry Tomatoes and Peppers

    These tasty mini kebabs, with tender chunks of chicken, red pepper and halloumi cheese are marinated in teriyaki sauce for extra flavour.

    • Preparation time: 15 mins, plus 10 mins marinating
    • Cooking time: 10 minutes to 12 minutes
    • Total time: 35-37 minutes, including marinating 40 minutes


    • 400g pack Waitrose Chicken Breast Chunks
    • 250g pack Cypressa Halloumi, diced
    • 16 baby plum tomatoes, halved
    • 1 red pepper, deseeded and cut into chunks
    • 2 tbsp Waitrose Japanese Teriyaki Sauce


    1. Preheat the oven to 180ºC, gas mark 4. Take 12 metal skewers and thread each with a couple of chicken breast chunks, alternating with pieces of halloumi, tomato halves and pepper chunks. Place in a shallow dish and coat with the teriyaki sauce. Set aside for 10 minutes, turning occasionally.
    2. To cook, place the skewers on a lightly greased baking tray. Bake in the oven for 10-12 minutes, turning once, until the chicken is cooked, the juices run clear and there is no pink meat. For a fun way to serve, skewer the kebabs into a loaf of bread, such as a Waitrose Stonebaked Boule.

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    Cook's tips

    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.


    Average user rating

    3 stars