Basting with butter during cooking keeps the chicken lovely and juicy.
These skewers or kebabs are so easy to make and can be ready to eat in next to no time. Either on the BBQ or using a grill-pan, you can still create that. lovely char-grilled look.
For vegetarian's just leave out the chicken!
If you want to make these in advance, just drizzle them with a little olive oil or better still the chilli butter baste, cover with cling film and pop them into the fridge. Remove them about 20 minutes before cooking.
No need for a printable recipe here:
For the chilli butter baste just melt a big knob or two of butter (depending how many skewers you're making) along with a glug of olive oil. Throw in some finely sliced chilli, cook for a couple of seconds, remove from the heat and add in some chopped flat leaf parsley.
Using metal skewers, or you can of course use wooden ones - but be sure to soak in water for at least half an hour to prevent them burning. Thread chunks of red and yellow bell pepper, chicken, red or brown onions (or both) along with some baby cherry tomatoes and your set to get that grill-pan on.
Once the pan or BBQ is ready to cook on baste the skewers with the chilli butter and turn every now and then basting as you go.
Cook till the chicken is properly cooked through and serve straight away with whatever takes your fancy. We had tabbouleh and pitta bread.