The chicken can be hot or cold.
- 100g raw chicken breast (then cook – grilled/steamed – and cut into cubes of a suitable size to be “skewered”)
- handful of radish (vegetable quota) cut into slices
- 1/2 a large apple cut into thin wedges
Alternately, skewer the chicken, apple and radish being creative to achieve an appealing combination of colours.
A few drips of Bragg All Purpose Seasoning on the chicken will add something different.
Any remaining radish can be chopped further with a dressing stirred through (eg lemon juice and minced garlic, or lemon juice and a herb/s such as fresh basil, fresh parsley, fresh coriander.
OR Kebabs can be assembled raw then barbecued.