Ingredients
6 tbsps olive oil
4 tbsps honey
4 tbsps soy sauce
freshly ground pepper
2 skinless chicken breasts
garlic
8 small onions
1 green bell pepper
1 red bell pepper
mushrooms

Method

In a large bowl, whisk together the oil, honey, soy sauce and pepper. Before adding the chicken, reserve a small amount of marinade to brush on to the kebabs while cooking.

Cut the chicken in medium-size cubes, place in the marinade, cover with stretch and seal, and put in the refrigerator for at least two hours (the longer the better).

Preheat the grill on high heat. Drain the marinade from the chicken. Cut the peppers into large cubes, peel the onions (if they are very small, use whole). Thread the chicken and vegetables alternately onto the skewers.

Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear.

Turn and brush with reserved marinade frequently.

Note: If using cane skewers, sink them in water for an hour in order not to get burnt.

Anton Dougall is an Expert on Maltese food.