500g chicken breasts
4 tablespoons chopped coriander
1 teaspoon coarse ground black pepper
Juice of 2 limes or lemons
1 teaspoon soft light brown sugar
2 garlic cloves, crushed
1 tablespoon olive oil
Red onion, chopped
Cut the chicken into chunks.
Mix the coriander, pepper, lime (or lemon) juice, sugar, garlic and oil.
Place the marinade in a bowl or large freezer bag and toss the chicken in it. This can be done up to a day in advance of cooking.
Thread the chicken onto bamboo skewers (pre-soaked in water) alternating with baby tomatoes, slices of red onion and courgette. The recipe will make 10 – 12 skewers.
Cook the chicken under a pre-heated grill or barbeque for 5 minutes each side or until chicken is cooked through.
Serve with rice or salad and dip of choice.
A dip of yoghurt, fresh chopped coriander and diced cucumber goes well with this dish.