Place the marinade ingredients into a jar and shake well.

If you’re using wooden skewers (4 are needed) soak them in warm water to prevent them from burning.

Place the chicken into a bowl. Add the marinade and then massage into the chicken using your hands. Cover the bowl and place in the fridge for at least 1 hour (although overnight is better).

First thread a piece of chicken onto a skewer then a chunk of red pepper then a slice of red onion and then a chunk of courgette then another piece of chicken. Do this 3 more times in this skewer and then repeat this process on the other 3 skewers. Thread any remaining chicken or vegetables on at the end so none goes to waste.

Brush each of the skewers with the remaining marinade.

If cooking on your BBQ, ensure the rack isn’t too close to the flame.

If cooking under a grill, place a sheet of aluminium foil on a grill pan. Then place the skewers on the rack and place the pan under a hot grill about ¾ of the way from the top.

Turn the skewers at least every 5 minutes whilst cooking to ensure each side gets the same amount of cooking. Cook for 20 - 25 minutes.

Before serving check the chicken is cooked by cutting a piece in half to ensure it’s no longer pink in the middle.

Garnish with the freshly chopped coriander and serve with a salad or in wraps/pitta bread