Marinated lamb skewers

Yield: 1 servings

Measure Ingredient
1 kilograms Chicken breast or thigh fillets cut into
; chunks
2 Lemons juice only
6 tablespoons Olive oil
4 Sprigs rosemary chopped
2 Red capsicums cut into chunks
2 Yellow capsicums cut into chunks
200 grams Small mushrooms
2 smalls Spanish onions quartered
2 cups Long grain rice
1 cup Raw shelled peas
1 440 gram can sweet corn drained
2 tablespoons Butter

Mix together the juice from the lemon, the olive oil and rosemary and mix with the chicken pieces. Leave for 30 minutes to marinate.

Boil the rice in salted water for 10 minutes or until soft then drain.

Return the rice to the saucepan with the peas and corn. Add 1 tablespoon of butter or margarine and stir well to mix. Set aside and keep warm.

When the chicken has marinated, drain the meat from the liquid and thread onto metal skewers (or wooden ones), alternating chicken, capsicum, mushrooms and onion.

Place under a hot grill and cook until the chicken is cooked through and the vegetables are softened.

Serve the skewers on a warm rice salad.

Converted by MC_Buster.

Per serving: 919 Calories (kcal); 104g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 62mg Cholesterol; 234mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 21 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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