CHICKEN KEBABS

Makes about 12

YOU WILL NEED:
• 12 short bamboo skewers • 20 cm square cake pan • small mixing bowl • fine grater • lemon juicer • whisk • ceramic or glass pie dish • tongs • griddle pan, barbeque or griller

500 grams boneless chicken, cut into 2 cm cubes
2 oranges, washed
1 lemon
2 tablespoons honey
2 tablespoons Australian olive oil
1 clove Australian garlic, finely chopped
1 baby eggplant, cut into 1 cm slices
1 small zucchini, cut into 1 cm slices
cherry tomatoes and/or pineapple chunks
1 red capsicum, cut into 2 cm pieces
2 tablespoons Australian olive oil, extra

Directions

Finely grate only the orange part of the peel from 1/2 orange into the small bowl. Squeeze juice from the oranges and lemon and add juice to the bowl. Add honey, garlic and 2 tablespoons of olive oil. Whisk until thoroughly mixed.

Place chicken pieces into the pie dish and pour the marinade over them. Leave them to rest for 1 hour, turning chicken pieces now and then with the tongs.

Put the skewers into the cake tin and cover them with water to soak for 1/2 an hour. This will prevent them from burning while cooking.

Thread chicken and vegetables alternately onto the skewers, and brush skewers with the extra olive oil. Lightly oil griddle pan or barbeque and heat to medium. Carefully place 3 or 4 kebabs onto cooking surface (or under griller) and cook for 3-5 minutes on each side until chicken is cooked right through.