Grilled Chicken Vegetable Skewers

Ingredients

• 8 rosemary sprigs
• 4 Tbsp sunflower oil
• 1 tsp chili powder
• 1 tsp chopped rosemary
• 1 tsp lemon juice
• Salt
• Pepper (freshly ground)
• 1 untreated lemon
• 1 red bell pepper
• 500 g chicken breast fillet
• 8 bay leaves

Instructions

1. 1.

   Rinse the rosemary, shake dry and strip off most of the needles except a few at the end. Roughly 1 tsp rosemary needles finely chop. Mix oil with chili powder, chopped rosemary, lemon juice, salt and pepper. Wash the lemon hot and cut into 8 wedges. Wash the bell pepper, halve it, remove the membranes and white seeds, then cut into large cubes. Rinse chicken breast fillets, pat dry and cut into cubes.

2. 2.

   Heat the grill.

3. 3.

   Thread the meat with peppers and bay leaves alternately onto the rosemary sprigs. Finish with lemon wedges. Brush the spice oil over the skewers and grill about 10 minutes on all sides.