750 g large free-range skinless chicken breasts — cut in
2cm cubes 12 bay leaves
— The Marinade — 2 tbsp balsamic vinegar
2 tbsp runny honey
1 large garlic clove — crushed
4 tbsp extra virgin olive oil
salt and pepper — The Salsa — 1 tbsp white wine vinegar
3 tbsp extra virgin olive oil
1/2 tsp sugar
salt and pepper 3 spring onions — finely chopped
500 g tomatoes — skinned deseed chopd
20 basil leaves
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.