WHAT TYPE?

      Cut chicken breasts into 2.5cm chunks – or I quite like to use packets of mini fillets, as you can weave them on to the skewers without any further chopping.

       HOW MUCH?

      Allow about 100g of chicken per person as a starter. I prefer to make up chicken skewers by themselves, and serve vegetable skewers separately on the side.

      Pick a marinade from the suggestions on the following pages, make it up in a large shallow bowl (rectangular glass Pyrex dishes are good for this), then stir through the chicken pieces.

      Thread the chicken on to the skewers, then cover and leave to marinate in the fridge for a couple of hours to overnight.

       Barbecue

      Once your barbecue is good and hot (see here), lay the chicken skewers on the grill and cook for 6–7 minutes, covered if your barbecue can be covered. Turn the skewers over and give them another 6–7 minutes or so. The chicken should be well charred on the outside, and a thermometer inserted into the thickest part of the flesh (don’t hit the metal skewer, or the reading will be off) should show at least 70°C.

      Serve immediately, with your choice of dipping sauce (see here).

PEPPERCORN, SALT & LIME

      MARINADES

      I first had this barbecue dressing in Vietnam, where they served freshly grilled prawns in the shell with a dipping bowl of this incredible mixture alongside; I give you my version below. It’s very simple and very effective – do use really good, freshly ground black peppercorns, or try a variation with Sichuan peppercorns. This will make enough for about 400g of meat, fish or veg.

      2 tbsp black peppercorns

      1½ tsp sea salt flakes

      1 lime, juice only (make sure it’s a juicy lime)

      1 tbsp olive oil

      Use your pepper grinder or a pestle and mortar to coarsely grind the black peppercorns – I know it’s time-consuming, but this is the essence of the marinade. (Under no circumstances use ready-ground black pepper – it will make your dish taste of dust.)

      Stir the freshly ground pepper with the sea salt, lime juice and olive oil. Now, if you’re using this as a dipping sauce for grilled prawns or fish, pop most of it into a few little bowls, and once your prawns/fish cubes are barbecued (see here and here), tip them into the mixing bowl with the remaining black pepper dressing. Give them a quick toss, then serve immediately with the little bowls of extra dressing and plenty of paper towels for people to discard their prawn shells and clean up.

      If you’re using this as a pre-cooking marinade, dunk your meat or vegetables into the marinade, then cover, refrigerate and leave to marinate for a couple of hours to overnight before barbecuing.

      WORKS WELL WITH

      Prawns (see here)

      Halloumi (see here)

      Chicken (see here)

      Salmon (see here)

      Beef (see here)

      Tofu (see here)

      Paneer (see here)

       LEMON, OREGANO & GARLIC

      MARINADES

      I love the Mediterranean flavours in this simple, effective marinade. This will make enough for at least 750g of whatever you want to barbecue. Do note, if you’re going to use it for fish or prawns, omit the lemon juice and squeeze it over at the end instead – the fish will ‘cook’ if left to marinate in the acid.

      1 lemon, zest and juice

      20g fresh oregano, leaves finely chopped

      3 tbsp olive oil

      Freshly ground black pepper

      2 garlic cloves, finely grated

      2 tsp sea salt flakes

      Mix all the ingredients together in a large bowl. Tip your prepared meat, fish, veg or a mixture into the marinade, mix well, then cover and refrigerate for a couple of hours to overnight until you’re ready to barbecue.

      WORKS WELL WITH

      Chicken (see here)

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