Chicken & Sausage Kebabs

400 grams chicken breast fillets

2 lean sausage of choice (140 grams)

2 tbsp extra virgin olive oil (40 mls)

4 cloves garlic, crushed (12 grams)

2 tsp sweet paprika (2 grams)

2 tsp lemon zest (8 grams)

2 red capsicum (200 grams)

1 red onion (100 grams)

4 cups rocket lettuce (120 grams)

2 tomato (200 grams)

1 Lebanese cucumber (200 grams)

1 tbsp balsamic vinegar (20 mls)

You will need wooden or metal skewers for this recipe, 2 per serve. If using wooden, soak in water for 30 minutes before use.

Dice chicken and marinate in half the oil, the garlic, paprika and lemon zest in a bowl. Refrigerate for 1 hour.

Chop capsicum, onion and sausage into bite-sized pieces. Thread onto the skewers alternately with the marinated chicken pieces.

Brush kebabs with remaining oil.

Heat a frypan over medium-high heat. Cook the kebabs on all sides until browned all over and chicken is cooked through, approximately 5-7 minutes. You can also cook the kebabs on a barbecue hot plate if desired.

Dice tomato and cucumber and combine with rocket leaves and balsamic to create a side salad.

Serve kebabs with salad.