- 500g chicken breast fillet, diced
- finely-grated zest of 2 lemons
- 1 tsp ground cumin
- 1 tsp sesame oil
- 2 medium zucchini, diced
- 2 red capsicums, diced
- 2 Tbsp extra virgin olive oil
- salt flakes and freshly-milled black pepper
- dry slaw, to serve
1 Combine the chicken, lemon zest, cumin and oil in a bowl and refrigerate for 4 hours, to marinate. Thread onto skewers with the zucchini and capsicums. Drizzle with olive oil and season with salt and pepper.
2 Cook on a moderate barbecue for 10 minutes, turning often, until the chicken is just cooked. Serve with dry slaw.