Homemade bacon and chicken kebabs

Ingredients (nutrition)

• 2 corn on the cob
• 8 rashers back bacon
• 6 brown cap mushrooms, cut into halves
• 2 chicken fillets
• salt and ground black pepper to taste
• 2 1/2 tablespoons sunflower oil
• 1 1/2 tablespoons maple syrup
• 1 1/2 tablespoons lemon juice

Preparation (instructions)

1. Place the corn in a pot of boiling water and cook until tender. Drain and set aside to cool.
2. Cut each rasher into half, stretch and wrap a piece around each mushroom.
3. Cut corns and chicken fillets into 8 pieces respectively.
4. Season well with salt and pepper over the chicken.
5. Thread the corn, bacon-wrapped mushrooms and chicken pieces alternately on skewers.
6. Combine together oil, maple syrup and lemon juice in a separate bowl.
7. Brush lemon dressing over and grill for 10 minutes, rotating occasionally to avoid any burn and brush with extra dressing if required.
8. Serve instantly.

Servings: 4

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