Here’s an easy way to make kebabs that are all the same size so they’ll cook through evenly. Brush with a bottled marinade or sprinkle with your favourite spicy seasoning, such as Moroccan or Cajun. Cover and refrigerate until you’re ready to barbecue!
Cut two medium chicken breast fillets in half lengthways. With long sides facing you, place side-by-side on a chopping board. Trim both ends of fillets, if necessary.
Carefully insert six wooden skewers, about 2cm apart, through the side to hold chicken together.
Using a sharp knife, cut between the skewers to make six kebabs.
- This trick also works with chicken thighs. Just use three skewers instead of six.
- If you want to add vegies, just thread them on between the chicken. Long vegetables, such as zucchini, work particularly well, as you can slice them at the same time as cutting the chicken.