Another great recipe from Deb Abbott, just in time for BBQ season!
4 boneless skinless chicken breasts cubed into 1 inch pieces
finely grated rind and juice of one medium orange
finely grated rind and juice of one lemon
1 clove of garlic finely minced
2 tbsp Sunflower Oil
3 tbsp Plain Yogurt
2 tbsp honey
2 tbsp chopped fresh mint
1 tbsp Xawaash
Salt and fresh ground pepper
Stir together all of the ingredients for the marinade into a medium bowl. Add the prepared chicken cubes and leave to marinade in the fridge for at least two hours.
Thread the chicken pieces onto skewers and keep any marinade to baste. Grill chicken skewers over low coals or if using a gas bar-b-que over medium heat for 15 minutes, basting with the marinade and turning frequently. Garnish with fresh mint leaves and slices of lemon.
Serve with a salad and warm pita bread.