2chicken breasts(approx 350g/12.5 oz) chopped into bite sized pieces
1red bell pepperchopped into large chunks
1onionpeeled and sliced into squares
Small bunch of coriander/cilantroroughly torn
Mix all the marinade ingredients together in a small bowl.
Place the chicken in a bowl and pour on three quarters of the marinade (save the rest for brushing on the chicken during cooking). Cover and place in the fridge for 1 hour (or up to a day).
Soak your skewers if they're wooden ones (to prevent them burning) or use metal skewers.
When you're ready to cook, heat your BBQ or griddle until it's very hot.
Thread a piece of chicken onto a skewer, followed by a chunk of red pepper, then a piece of chicken and a slice of onion. Repeat until you use up all the skewers and chicken. Discard any of the marinade left in the bowl.
Place the skewers on the BBQ or griddle, and cook for 8-10 minutes until cooked through. Turn 3-4 times during cooking, and brush with the reserved marinade half way through cooking. To check the chicken is cooked, slice open the largest piece and make sure it's no pink in the middle.
Sprinkle with sesame seeds and coriander, then serve with salad and rice or potatoes (try these Greek Potatoes ) if you like.
Can I make it ahead?You can marinate the chicken up to a day ahead, but I wouldn't recommend cooking the chicken ahead and then reheating later, as this will dry the chicken out. However, you can cook the chicken kebabs, cool them and serve them cold as part of a salad or wrap.Ingredient swaps/additionsSwap out the onion and peppers for mushrooms, red onion, chunks of courgette or pieces of pineappleAdd sriracha/chilli powder/chilli flakes to the marinade for a spicy kickNutritional Information is approximate and is per skewer