• Grated zest and juice of 1 lemo
• 2 teaspoons Garam Masala
• 1 clove of garlic, skinned and finely chopped
• 1 tablespoon chopped fresh mint

Have ready 8-10 metal skewers.

1. Combine all the marinade ingredients together in a bowl.
2. Cut the chicken breasts into 2.5cm cubes and stir into the marinade.
3. Mix well to coat the chicken. Cover and marinate the chicken for about 2 hours.
4. Meanwhile core and deseed the red peppers and cut the flesh into 2.5cm cubes.
5. Thread the chicken pieces onto the skewers, alternating each piece with a piece of red pepper. Brush any remaining marinade over the kebabs. Season to taste.
6. Cook the kebabs until they are brown and cooked through using a griddle pan or contact grill. Alternatively these kebabs can also be cooked on a barbecue. Delicious served with naan bread or pitta bread and a cucumber salad.

Makes 8-10 kebabs