Chicken and Veggie Skewers
Simple grilled skewers with chicken and seasonal vegetables for a quick family meal.
Allergens: contains cereals containing gluten, soya. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 3g carbs · 2g sugars · 1g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Chicken breast filletsuse 1 fillet (125g) per | £2.75210g · £1.31 per 100g | £3.75480g · £0.78 per 100g |
| Mixed peppersnot compared | – | – |
| Courgettesuse 100g chopped | £1.39200g | £1.45500g · £0.29 per 100g |
| Red onionpack 1kg · use 100g finely diced | £0.95£0.10 per 100g | £0.95£0.10 per 100g |
| Chopped tomatoespack 400g · use 100g chopped | £0.47£0.12 per 100g | £0.45 |
| Spring onionsuse 10 stalks, finely sl | 2 × £0.69100g · £0.69 per 100g | 2 × £0.69100g · £0.69 per 100g |
| Basket total (full packs) | £6.94 | £7.98 |
| Cost of what this recipe uses | £3.59 | £2.51 |
| Per serving | £0.90 | £0.63 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Mixed peppers.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Cut each chicken breast fillet into 4 pieces, about 3cm each. Season with salt and black pepper. Set aside.
- Chop the mixed peppers, courgettes, red onion, and chopped tomatoes into 2cm pieces. Finely dice the spring onions. Set aside.
- Soak 12 wooden skewers in water for 20 minutes to prevent burning. Thread 3 pieces of chicken and 3 pieces of vegetables onto each skewer, alternating between chicken and vegetables. Repeat until all ingredients are used.
- In a bowl, mix 1 tbsp vegetable oil, 1 tbsp soy sauce, 1 tsp garlic powder, 1 tsp paprika, salt, and black pepper. Brush the mixture evenly over the skewers. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
- Preheat the grill to high. Lightly oil the grill grates.
- Place the skewers on the grill, turning occasionally. Cook for 10-12 minutes, until the chicken is cooked through and the vegetables are tender and slightly charred. The chicken should be golden and no pink remains.
- Transfer the skewers to a serving platter. Serve immediately with your favourite dipping sauce, such as yogurt and chili sauce, or a fresh salad.
Tips
- To make it cheaper, use chicken thighs instead of breasts, and swap the mixed peppers for bell peppers.
- To batch-cook and portion it for the week, cook the skewers as usual, then cool and store in an airtight container in the fridge for up to 2 days, or freeze for up to 1 month. Reheat in a preheated oven at 180°C/160°C fan/gas 4 for 10-15 minutes, until steaming hot throughout.
- To reheat safely, place the skewers on a baking tray and cover with foil. Reheat in a preheated oven at 180°C/160°C fan/gas 4 for 10-15 minutes, until steaming hot throughout. Do not reheat more than once.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Chicken breast fillets · about 525g left
Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: Salmon with New Potatoes, Fish Finger Sandwiches, Salmon Fish Pie. - Mixed peppers · about 100g left
Keep in the fridge and use within a few days, or slice and freeze for stir-fries, curries and soups. Use it in: Vegetable stir-fry with tofu, Cheesy Bean & Veg Burrito Bowl, Mince Pies. - Courgettes · about 100g left
Keep in the fridge and use within a few days, or slice and freeze for stir-fries, curries and soups. Use it in: Vegetable lasagne, Courgette fritters, Minestrone soup. - Red onion · about 900g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Chopped tomatoes · about 300g left
Once opened, move the rest into a covered container in the fridge and use within 2 days, or freeze it. Use it in: Chilli con carne, Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake. - Spring onions · about 50g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).