INGREDIENTS

• 1 zucchini
• 1 small red bell pepper
• 1 small yellow bell pepper
• 1 chicken breast fillet (approx. 150 g)
• 4 chestnut mushrooms
• 1 cooked corncob
• 1 sprig of rosemary
• 4 tbsp olive oil
• Salt, pepper

HOW TO MAKE IT

1. Wash and trim the vegetables. Wash the chicken and pat dry. Clean the mushrooms and cut them in half. Cut the corn and zucchini each into even slices. Quarter the bell peppers and cut them into even pieces. Wash the rosemary, shake it dry, pluck off the needles and chop them. Mix the rosemary with the olive oil and season with salt and pepper.
2. Slide the vegetables and meat alternately onto the ZWILLING BBQ+ skewers until all prepared ingredients have been used up. Place the finished skewers on the ZWILLING BBQ+ Grill Basket M and brush them all over with the rosemary oil.
3. Preheat the grill to approx. 180°C (350°F). Cook the grill basket with the skewers over indirect heat for about 10-15 minutes until the vegetables and meat are cooked to the desired colour, turning the skewers several times. To serve, season again with salt and pepper.
4. These go well with a light yogurt dip and a crusty baguette.

Tip: The barbecue skewers are great for preparing the day before. Simply brush with the rosemary oil and marinate overnight, e.g. vacuum-sealed in the ZWILLING FRESH & SAVE Gratin Dish in the refrigerator.

Info: The ZWILLING BBQ+ protection Gloves ensure you always have everything safely under control and never burn your fingers when turning the barbecue skewers.