4 skinless chicken breast fillets
2 medium sized red onions
2 peppers (any variety)
Handful of cherry tomatoes
Chilli, finely chopped
For the green salad:
Freshly squeezed lemon juice
First of all, light your barbeque and wait until the flames have died down and/or the coals are white before you start cooking.
Cut the chicken into large chunks, and do the same with the peppers and courgette. Mix these together in a bowl with the finely chopped chillies and a sprinkling of Cayenne pepper. Chop the red onions into quarters, then carefully place the ingredients onto a metal skewer. For example, you could place some courgette, followed by the red onion, a piece of chicken, pepper and a cherry tomato, until each skewer is full.
On the hot barbeque, place the spicy chicken and vegetable skewers, turning occasionally to cook evenly. While this is cooking, prepare the green salad by chopping the lettuce, cucumber and spring onion and mix in a bowl. Add some lemon juice and season with freshly ground black pepper.
Once the chicken skewers are cooked, serve with the green salad and a wedge of lemon.
Tip: These spicy chicken skewers go well with plain fat free yoghurt for dipping.
Tip: During the attack phase, simply leave out the vegetables.