Dish of the week: Lime, Mint & Coriander Chicken Kebabs

For 4 servings
Prep and cook time: 25 min
Chilling time: 30 min
Cannot be frozen

120 ml | 4 fl oz | ½ cup olive oil
1 small bunch coriander, leaves and stalks, chopped
1 small handful mint, leaves only
2 limes, juice and zest, finely grated
¼ tsp granulated stevia
4 large skinless chicken breasts, diced
1 large red onion, cut into squares
1 large green pepper, cored, seeded, and cut into squares wooden skewers, soaked in water for 30 minutes beforehand
Sea salt
Freshly ground black pepper

1. Combine the olive oil, coriander, mint leaves, lime juice, zest, stevia, and salt and pepper in a food processor. Blend on high until smooth.
2. Scrape into a mixing bowl and add the chicken. Stir well to coat, cover, and chill for 30 minutes.
3. After chilling, preheat the grill to hot. Thread the chicken, red onion, and green pepper onto wooden skewers, alternating pieces.
4. Grill for 8-10 minutes, turning frequently, until the chicken is cooked through and golden-brown at the edges.
5. Remove from the grill and leave to rest briefly before serving.

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