Herbed Chicken and Mushroom Kebabs

Herbed Chicken and Mushroom Kebabs

Core recipe from the WW boards

2½ pts on points plan (per serving)

4 boneless, skinless chicken breast halves,
455g fresh whole mushrooms, cleaned & stems removed,
1 tsp dried rosemary, 1 Tbsp dried parsley,
½ tsp dried thyme,
2 Tbsp lemon juice,
2 Tbsp white vinegar,
¼ pint chicken stock,
1 tsp black pepper,
8 x10 inch wooden skewers.

Cut the chicken into 1 inch pieces & place in a medium bowl.
Add the mushrooms.
Combine the rosemary, parsley, thyme, juice, vinegar, broth, salt & pepper & pour over the chicken & mushrooms.
Toss well. Marinade 4-12 hours in the refrigerator.
To assemble the kebabs, thread the chicken & mushrooms on the skewers & discard the marinade.
Place the kebabs on a pre heated grill or BBQ horizontally & grill the kebabs for 5–7 minutes, or until the chicken is fully cooked & the mushrooms are lightly charred.