• For the marination:

• 700 g skinned chicken breast fillet, cut into medium size cubes
• 1 tablespoon olive oil
• 1 teaspoon caraway seeds
• 2 cloves garlic, crushed
• 3 tablespoons balsamic vinegar
• 2 tablespoons white vinegar
• 2 cubes MAGGI® Chicken Less Salt Bouillon, dissolved in ¼ cup or 60ml hot water
• 1 tablespoon honey
• 1 celery, small stick, cut into slices
• 1 small onion, cut into slices
• Pinch of white ground pepper

• For the grilled vegetables:

• 2 medium baby zucchini or 200 g, cut into thick slices lengthwise
• 1 medium onion or 125 g, cut into wedges
• 1 medium red bell pepper or 150 g, seeded and cut into big slices
• 1 medium green bell pepper or 150 g, seeded and cut into big slices
• 1 medium yellow bell pepper or 150 g, seeded and cut into big slices
• 1 cup cherry tomatoes or 200 g

Preparation

In a bowl, combine and mix all chicken marination ingredients. Cover and marinade in fridge for at least 12 hours.

In a wooden skewer, arrange chicken.

Grill the chicken skewers on medium heat for 5-7 minutes from all sides or until it’s cooked.

Grill vegetables on a large non-stick pan-fry greased with a little of olive oil until they are cooked.

Arrange the skewers and vegetables in serving plate and serve.