INGREDIENTS

4 large skinless, boneless chicken breasts
2 large garlic cloves, crushed
Finely grated zest and juice of 1 lemon
Olive oil
Salt and freshly ground black pepper

METHOD

1) Cut the chicken into long strips about 1cm wide.

2) Mix the garlic, lemon zest and juice together with two tablespoons of olive oil, salt and freshly ground black pepper. Add the chicken strips and leave to marinate at room temperature for 20 minutes or overnight in the fridge.

3) About 30 minutes before cooking the kebabs, soak the bamboo skewers in cold water to prevent them from burning.

4) If you are going to barbecue your kebabs, allow 40 minutes for the coals to reach the right temperature. If you are grilling your kebabs, pre-heat your grill to medium-high.

5) Thread the chicken strips in a zigzag way on to the pre-soaked bamboo skewers and cook for about six to eight minutes, turning them now and then, and basting with any marinade juices left in the bowl, until lightly browned but still moist and juicy in the centre.