CHICKEN ON A STICK

Makes 8

Chicken kebabs are quick to rustle up and a great way of roping in the family. Simple to grill or cook in a griddle pan, they’re also easy to braai or make in a pan over a gas burner if there’s a power outage. To save costs and make the chicken go further, add a selection of seasonal vegetables. For variation use cubes of beef or pork and for vegetarians try feta, halloumi or tofu.

8 wooden kebab sticks, soaked in water for 15 minutes and drained

Marinade:

15ml (1 tbsp) brown sugar — or use runny honey

45ml (3 tbsp) soy sauce

2 cloves of garlic, crushed

10ml (2 tsp) grated fresh ginger

Finely grated zest and juice of a lime

5ml (1 tsp) chilli flakes, optional or use less for a less spicy option

Salt and freshly ground black pepper 4 large chicken breast fillets, halved lengthways and cut into cubes Vegetables:

1 large red and yellow pepper, cored and cut into chunks

2 large courgettes, cut into chunks

1 large onion, cut into chunks

Olive oil

Optional:

1 punnet button mushrooms

8 cherry tomatoes

1 large aubergine, cut into chunks, salted and left for 10 minutes, rinsed and dried

Combine all the ingredients for the marinade in a large bowl. Add the chicken and stir through. Cover and leave to stand for 30 minutes for the flavours to infuse. Remove the chicken and vegetables from the marinade. Thread each stick with a piece of chicken followed by courgette, pepper and onion pieces. Repeat three times for each stick. Preheat a grill or griddle pan, adding a splash of olive oil. Don’t overcrowd the pan. Cook the kebabs for 5 minutes per side, ensuring the chicken is cooked through. Serve with a squeeze of lemon and sweet chilli sauce or chutney.