Mix up all the ingredients for the marinade and throw in the diced chicken (see the ingredients list below). Cover with some stretch wrap and leave in the refrigerator overnight.
Note that the diced chicken can come from any part of the bird, breast looks the nicest but I think the thigh produces more tasty and juicy results. Whichever you go for, just remember to take the skin off so that the marinade has the opportunity to work on every available surface of the flesh.
Remove the marinade from the refrigerator 2 hours prior to cooking so that your chicken can come back up to ambient temperature.
for the kebabs, don’t forget to soak them for at least 30 minutes before cooking.
Ingredients for the Kebabs:-
225g or 10 oz Diced chicken
1 yellow pepper cut into squares
1 large onion cut into wedges
6 cherry toms
1 small fresh pineapple cut into chunks
1 tablespoon chopped fresh coriander (cilantro)
Using the ingredients above make up 6 skewers with alternate chicken and vegetables and vary the vegetables to add the colour.
Place the kebabs on medium coals on the barbecue grill for about 10 minutes, turn occasionally and use the marinade to brush on throughout the cooking process.
To serve, sprinkle on the fresh coriander. I like a pitta bread with a bed of lettuce and a little cucumber raita and lemon juice to finish off.