Chicken and bacon kebabs

Chicken and bacon kebabs

ingredients
2 corn on the cob
8 thick rashers back bacon
6 brown cap mushrooms, wiped with damp kitchen paper and halved
2 small chicken fillets
2 tablespoons sunflower oil 1 tablespoon freshly squeezed lemon juice
1 tablespoon maple syrup
salt and freshly ground black pepper

• Cook the corn in a saucepan of
boiling water until tender, then drain and cool.
• Stretch the bacon rashers using the
back of a knife. Cut each rasher in
half, and wrap a piece around
each mushroom.
• Cut both the corn and chicken into
eight equal pieces. Mix together the
oil, lemon juice and syrup. Season
with salt and pepper, and brush over the chicken.
• Thread the corn, bacon-wrapped
mushrooms and chicken pieces
alternately on skewers, and brush
all over with the lemon dressing. • Grill for 8-10 minutes, turning
once and basting occasionally with
any extra dressing. Serve hot.
serves 4