CHICKEN KEBABS


375 g boneless chicken pieces

3 tablespoons soy sauce

1 tablespoon chilli sauce

1 large red capsicum

1 onion, diced large

2 courgettes, sliced soaked bamboo skewers


Remove skin and fat from chicken. Cut the flesh into cubes. In a bowl combine soy and chilli sauces. Add the chicken and leave to marinate for about 30 minutes. Drain, reserving the marinade. Deseed capsicum and cut into large cubes. Thread chicken, capsicum, onion and courgettes onto soaked skewers.

Barbecue or grill until golden and cooked through, brushing with marinade during cooking.


Serves 4—6.

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