Ingredient:
4 skinless, boneless chicken breasts, cut into 2.5 cm (1 in) pieces
2 green peppers, halved, deseeded, and cut into 2.5cm (1 in) pieces
500 g (1 lb) cherry tomatoes
375 g (12 oz) button mushrooms
Marinade:
175 ml (6 fl oz) olive oil
125 ml (4 fl oz) dark soy sauce
4 tbsp red wine vinegar
Freshly ground black pepper
12 metal skewers
Method:
Make the marinade: in a large bowl, combine the oil, soy sauce, and wine vinegar. Season with pepper, add the chicken, and mix well. Cover and marinate for 5-10 minutes.
Lift the chicken out of the marinade, reserving the marinade. Thread the skewers, alternating green peppers, tomatoes chicken and mushrooms.
Place the kebabs under a hot grill, 10 cm (4 in) from the heat. Grill the kebabs, basting with the marinade, for 3-5 minutes on each side or until the chicken is tender and cooked through. Serve hot.
