Chicken brochettes with vegetable rice

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 30

Appears in
Chicken: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1997

  • About

Brochette is a French word for skewer or kebab and is also the term for this method of cooking. Marinating the chicken before grilling on the skewers makes the meat more tender and flavourful.


  • 4 skinless chicken breast fillets
  • 1 large red capsicum (pepper), halved and seeded
  • 12 button mushrooms


  1. Cut each chicken breast into six nuggets. Cut the capsicum into 12 rough squares. Remove and discard the mushroom stalks. Halve and then cut the onion into large pieces to match the pepper. Thread the chicken, capsicum, mushroom and onion alternately onto skewers and place in a shallow dish. Mix together the corn oil, soy sauce and lemon juice, spoon over the brochettes