From Jamie’s Kitchen .
|preparation time:||1½ hrs|
|cooking time:||10 mins|
- 500g chicken breasts, cut into 2½cm cubes
- 4 courgettes, sliced thinly lengthwise
- 4 long skewers (or fresh rosemary sticks, lower leaves removed)
- 1 hfl fresh coriander
- 1 hfl fresh mint
- 3 cloves garlic, skinned
- 6 spring onions
- 1 red chilli
- zest & juice of 1 lemon
- salt & pepper
- olive oil
Blanch the courgette strips briefly in boiling water to make them supple. Drain them and allow them to cool.
In a food processor, blitz together the coriander, mint, garlic, spring onions, chilli, lemon zest and juice, salt and pepper. Loosen the paste with a little olive oil. Add this marinade paste to the chicken pieces and mix well. Allow to sit for about 1 hour, stirring occasionally.
When you’re ready to go (preferably with a barbecue), thread the skewers with courgette strips woven between chicken pieces. Grill for between 5 and 10 minutes turning regularly until cooked.