Soured Chicken Kebabs with Tomato salsa

INGREDIENTS

4 boneless chicken breasts 3 tablespoons lime marmalade 1 tablespoons white vinegar 1\2 tablespoons lime rind finely grated 1-tablespoon lime juice Salt and pepper

TO SERVE Lime or lemon wedges Boiled white rice sprinkled with chilli powder

SALSA 2 tomatoes 1 red onion 1\2 cucumber 1-tablespoon fresh coriander chopped Pinch cumin, brown sugar, salt

METHOD

Slice down the chicken breast into thin pieces and thread on to 8 skewers so that the chicken forms an S- shape down each skewer.

Preheat the grill to medium and arrange the chicken kebabs on the grill rack. Mix together the marmalade, vinegar, lime rind and juice. Season with salt and pepper to taste.

Brush the dressing over the chicken and grill for 5 minutes.

Turn the chicken over, brush with the dressing again and grill for a further 4 to 5 minutes or until the chicken is cooked through. Meanwhile prepare the salsa. Wash and cut the tomatoes into tiny pieces.

Peel and finely chop the onion, cucumber, and coriander.

Mix together with lime juice, cumin, brown sugar and season with salt and pepper to taste, cover and chill until required.

Serve the chicken kebabs with the salsa, accompanied with wedges of lemon or lime and boiled with white rice sprinkled with chilli powder.

YUMMY YUMMY YUMMY absolutely YUMMY QUICK HINTS AND TIPS There’s more to it than putting food on the sticks, take your time Best served on a feel good Friday and parties as finger foods. Chicken can be given a special festive look when served with almonds, raisins, orange and pineapples.

In this recipe, you can substitute chicken for turkey. YUMMY absolutely YUMMY! For more information on private chef and enquiry on cooking sessions visit the Facebook page FOOD RADIO.