BBQ Garlic & Thyme Chicken Skewers with Roasted Veggies

I had two different packs of Schwartz 2in1 recipe mixes: Garlic & Thyme Roast Chicken + Crispy Roast Potato Recipe Mixes and Mediterranean Chicken Pasta + Cheesy Crumb Topping Recipe Mixes to try out. I wanted to use one of them for our lunch on Sunday…

The weekend was a scorcher, and we had not just one, but two barbecues to be able to enjoy al fresco dining in the July sunshine! I love outdoor cooking! I plumped for the Schwartz 2in1 Garlic & Thyme Roast Chicken + Crispy Roast Potatoes Recipe Mixes, deciding to save the other one for a mid-week meal instead. On the back of each pack is a recipe idea, but, being me, threw that idea out the window and came up with my own recipe idea.

As soon as I opened the pack, the aroma hit me – I am all for using shortcuts in the kitchen, and this recipe mixes pack saved me from having to worry about digging around in my herb and spice rack to season the meat and veg.

Using boneless, skinless chicken breasts, I cut them up into big chunks and marinated them with olive oil and the garlic and herb roast chicken mix. First I poured some olive oil into a dish and added the first mix.

I then tossed the chicken in and gave it a good rub all over using my hands to make sure all the seasoning was covering the chicken pieces. I reckon this would probably work well with pork chops or fish – something like salmon or monkfish. (Something to try in the future!)

I covered the chicken with plastic wrap and placed in the fridge for the mix to do its work.

Meanwhile, I soaked some bamboo skewers in water for a good half an hour, (I couldn’t locate our metal skewers after our recent house move!) and pierced each chicken piece onto the end ready for grilling.

Hubs fired up the coals and onto the grill they went. You could smell the spices coming from the chicken as they were cooking – smelled gooood! Hubs flipped the chicken skewers over after a few minutes and they had turned a lovely golden and charred colour – they looked delicious!

Ensuring that the chicken was cooked through – white all the way through and the juices running clear is the indicator. I always check the thickest piece of chicken to make 100% sure.

I served the garlic and thyme chicken skewers in a couple of different ways – simple, with a side salad and some (shop bought, but normally would make my own!) tzatziki (yoghurt, mint and cucumber dip)…and of course the roasted veggies which I’m going to tell you about very soon!

And then, since we had some tortilla wraps knocking about…wrapped up fajita style with salad and dip.

It was a lazy-ish Sunday so I didn’t prep a mixed salad, just cleaned up some salad vegetables and cut them down to size – making filling up wraps nice and easy.

Now, while all this was going on, I was roasting vegetables in the oven. I could have done this on the barbecue, but I just wanted to be able to forget about them for half an hour!
Using the second half of the Schwartz 2in1 recipe mix I covered chopped new potatoes, courgettes, mushrooms, aubergines and red onions. I stirred the mix into some olive first before pouring over and mixing well. Into the oven for 30-40 minutes until tender, and bam, full o’ flavour veggies!

Now that you’ve seen what I did with my recipe mixes, why not give them a try?

Here are more Chicken Recipes for you to enjoy. Right-click and open a new tab to read next.

Please Share This Post!