- Cut the chicken into 1.5cm dice, season with salt and pepper then place in a bowl with oil, garlic, lemon zest and mint.
- Leave to marinade for 30 minutes.
- Whilst you’re waiting for the chicken use a vegetable peeler or mandolin slicer to make long thin strips of zucchini.
- Build your skewers alternating between chicken and zucchini. For the zucchini ribbons, fold them back and forwards to make a concertina the same width as your chicken pieces.
- Cook on a griddle pan or barbeque over a high heat for 8-10 minutes turning so that each side cooks evenly.
- Squeeze fresh lemon juice over the top and serve.
Makes 10 small skewers
