2-3 large Chicken breasts
1 large smoked Hotdog
1/2 a Courgette
1/4 of an Aubergine
1/2 Green Pepper
1/2 Red Pepper
4-5 regular sized Mushrooms
4 tablespoons Lemon Juice
1 tablespoon Olive Oil
4 tablespoons Worcester Sauce
4-5 tablespoons Soy Sauce
3 large Smoked Garlic Cloves
1 heaped teaspoon Sugar
2 tablespoons Honey
2 heaped tablespoons Tomato Puree
Mix all the marinade ingredients in a large container and cut the Chicken into equal bite size pieces. It’s important that they are of equal size so that they cook evenly. Add the Chicken to the marinade, cover the container and place in the fridge for 24 hours.
Cut all the vegetables into roughly equal size pieces (a similar size to the Chicken), make sure they are large enough to stay on the skewers.
Place in a bowl and drizzle a little Olive Oil over them, then season with some Garlic Salt and Black Pepper. Mix so that all the vegetables are covered in a light coating of oil.
Place the Kebabs into the pan and baste with the remaining marinade. This ensures that they get a brilliant shiny glaze on when cooked.
Cook the Kebabs for 20 minutes turning onto all four sizes for even heat distribution.
As well as frying, you could also grill or barbeque the Kebabs.