Fruited Chicken Kebabs

Method

Mix oil, lemon juice, garlic and parsley, season with salt and pepper and pour over the chicken. Leave to marinate for an hour in the fridge. Cut courgettes into thick slices and leaving the skin on, slice each banana into six pieces. Remove crusts from the bread and cut bread into 1 inch cubes. Cut rashers of bacon in half lengthways and wrap around cubes. Thread chicken, courgette and banana slices and bread alternately onto long skewers. Grill under a moderate heat, turning frequently until chicken is cooked through. Serve with warm pitta bread and salad. PER SERVING 502 Kcal, fat 19.9g, saturated fat 5.6g, salt 3.1g, carbohydrate 38.5g, 22.3g, fibre 3.6g