Vine Ripened Tomatoes Skewered with Chicken and Courgettes

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These colourful kebabs are easy to assemble and take just a few minutes to cook on the barbecue. These kebabs can always be whizzed under the grill if the heavens open! For a vegetarian option, replace the chicken with cubes of halloumi cheese and reduce the cooking time slightly.


  • 12 firm vine ripened tomatoes, halved if necessary (1kg)
  • 4 chicken breasts, cut into thin strips (500g)
  • 2 large courgettes, cut into 1cm thick slices
  • Freshly ground black pepper
  • 15g fresh basil
  • 75ml olive oil
  • 75ml vegetable oil


  1. Soak 8 wooden skewers in water for 20 minutes.
  2. Thread the tomatoes, chicken breast strips and courgette slices onto the skewers, alternating the colours. Season with black pepper.
  3. Blend the basil with the two oils in a liquidiser and drizzle the basil oil over the kebabs.
  4. Place on a grid over preheated barbecue coals for 4-5 minutes on each side until the chicken is thoroughly cooked.

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