Serves: 2
Time: 1 hour

Ingredients

• 2 red onions
• 1 green pepper
• 1 yellow pepper
• 2 tbsp. vegetable oil
• 2 chicken fillets, cut into cubes
• ½ fresh lemon, squeezed
• ½ tsp. freshly ground green chilies
• 1 tsp. ground garlic
• Salt to taste
• Fresh, green salad
• The Clay Oven Bakery naan bread

Method

1. Soak four wooden skewers in a large tray with cold water for 20 minutes.
2. Marinate the chicken fillets in the lemon juice, green chilies, ground garlic, salt and 1 tbsp. of oil. Leave to stand for 30 minutes.
3. Chop the onions into quarters.
4. Deseed and remove pith from the peppers and cut them into cubes similar to the size of the chicken cubes.
5. Thread the chicken and vegetables alternately on the skewers.
6. Heat up the rest of the oil in a griddle pan. When hot, cook the chicken kebabs on a medium heat until the chicken is cooked through – this should take around 20 minutes.
7. Serve the kebabs on your favourite Clay Oven Bakery naan bread with the salad.