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Preheat the grill or barbecue. Blanch the prepared vegetables, except the tomatoes, in boiling water for 2 minutes, then drain quickly. Alternatively, place them in a covered microwave-proof container and cook on full power for 4 minutes until slightly softened. Thread the chicken and the vegetables alternately on to four 30cm (12inch) skewers. Mix the lemon juice with the oil. Cook the kebabs under the preheated grill or on the barbecue for 12-15 minutes, turning occasionally and basting with the lemon juice mixture. Sprinkle over the herbs just before serving.
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|Serving Size: 1 Serving (469g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 21 (15%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 36.2mg||11 %|
|Sodium 59.2mg||2 %|
|Potassium 1041.2mg||27 %|
|Total Carbohydrate 15g||4 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 10.5g|
|Protein 17.7g||25 %|
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Calories per serving: 144
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