Kids’ Chicken Skewers
2 skinless chicken breast fillets, cubed
1/2 small red capsicum (bell pepper), cubed
2 small zucchini (courgette), thickly sliced
1 teaspoon lemon juice
2 teaspoons honey
2 tablespoons reduced-salt soy sauce
1 tablespoon tomato sauce
1. Soak 8 clean ice-cream sticks in cold water for 10 minutes to prevent burning.
2. Cut a small slit in the centre of the chicken cubes and vegetables. Thread the chicken and vegetables onto the sticks and put them into a non-metallic ovenproof dish.
3. Combine the lemon juice, honey, soy sauce and tomato sauce in a bowl and pour over the skewers. Roll the skewers to coat in the marinade. Cover and refrigerate for 4 hours or overnight.
4. Put the skewers on a baking tray lined with baking paper. Cook for 10 minutes under a grill preheated to high, turning a couple of times during cooking.