Ingredients
- 20 basil leaves
- 12 bay leaves
- 3 spring onions (finely chopped)
- 2 cm (cubes)
- 1 garlic clove (crushed)
- 750 g free range chicken breasts in (skinless cut)
- 500 g tomatoes skinned deseed chopd
- 7 tbsp extra-virgin olive oil
- 2 tbsp runny honey
- 2 tbsp balsamic vinegar
- 1 tbsp wine vinegar (white)
- 1/2 tsp sugar
4 large chicken breasts (approx 750g) makes 6 skewers 1. In a bowl, combine the marinade ingredients. Add the cubed chicken, stir to coat well and cover with clingfilm. Leave to marinate in the fridge for at least 6 hours or up to 24.
2. Thread the marinated chicken on to 6 skewers, inserting two bay leaves on each, and barbecue or grill until cooked through.
3. Meanwhile, to make the salsa, combine the vinegar, olive oil and sugar in a bowl and season to taste. Add the copped spring onions and tomatoes and toss well to combine. Stir in the basil leaves at the very last moment and then serve with the kebabs.
