Ingredients

4 chicken breasts 

25 prawns, prepared with tails on

2 red peppers, cut into chunks

2 leeks, cut into chunks

1 packet button mushrooms

2 tbsp butter

MARINADE

2 tbsp olive oil

1 tbsp sesame oil

1/2 tsp freshly ground black pepper

1 lemon, juice and zest

1 tbsp sweet chili sauce

1 tbsp light soy sauce

1 tbsp tomato puree

Method

TO MAKE THE MARINADE

Blend the olive oil, soy sauce, sesame oil, grated lemon zest and juice, chili sauce, pepper and tomato puree together. Season with a little salt.

Melt the butter in a pan and add the chunks of leek and red pepper. Gently cook for 2 minutes and the add the mushrooms and cook for another 3 minutes.

Cut the chicken into thick strips and thread onto the wooden skewers, place in a shallow dish and brush over half the marinade. Refrigerate for one hour to let the flavours infuse.

Meanwhile, put  5 prawns onto each skewer and place into a shallow dish. Brush over the other half of the marinade, and refrigerate for 30 minutes.

Take the chicken and the prawns from the marinade, shake of any excess and place onto a hot BBQ to cook.

Serve on a bed of rice accompanied by the leeks, peppers and mushrooms.

Cooks Comments and Tips

If you've room on the BBQ you could thread the leeks, peppers and mushroom onto skewers to heat up, otherwise just warm them up in the pan.

Remember to soaked your wooden skewers as this should prevent then burning on the BBQ.