3 tbsp maple syrup
3 tbsp gluten free soy sauce
5 tbsp vegetable oil
¼ tsp black peppercorns, roughly crushed
4 x 150g/5½oz chicken breast fillets, cut into 2.5cm/1in cubes
1 tbsp garlic infused oil
1 red pepper, seeds removed and cut into chunks
1 yellow pepper, seeds removed and cut into chunks
1 zucchini, cut into chunks
10 vine tomatoes
1 eggplant, cut into chunks
For the quinoa
600ml/20fl oz boiling water
½ lemon, juice only
salt and freshly ground black pepper
1 lemon, cut into wedges
Put the maple syrup, gluten free soy sauce, 4 tablespoons of the vegetable oil and the peppercorns in a large bowl and whisk together.
Add the chicken, garlic infused oil, peppers, zucchini, tomatoes and eggplant, and toss well. Cover and marinate in the fridge for 2 hours.
When ready to cook, preheat the oven to 190C/170C Fan/Gas 5. Line two baking trays with foil.
Thread the chicken and vegetables onto 10 skewers, alternating the ingredients as you go, then lay them on the prepared baking trays.
Roast for 30 minutes, turning the kebabs halfway through, or until the chicken is cooked through.
Make the quinoa 10 minutes before you want to eat, according to the packet instructions.
Fluff up the quinoa with a fork and season with salt, pepper and lemon juice.
Serve the kebabs with lemon wedges and the quinoa.
Recipe adapted from: Good Food