If the weather turns sour, cook these spiced kebabs in the oven under the grill.

Recipe: Lucy Corry  Photo and styling: Carolyn Robertson

Serves: 6

INGREDIENTS

For the chicken skewers:
15-20 bamboo skewers
½ cup unsweetened Greek-style yoghurt
1 tablespoon tomato sauce
2 tablespoons chipotle sauce
1 tablespoon red wine vinegar
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon sweet smoked paprika
1 teaspoon ground coriander
½ teaspoon freshly ground black pepper
1kg boneless, skinless chicken breast, cut into 3cm cubes
4 red, yellow or orange capsicums, deseeded and cut into 3cm pieces

METHOD

Fill a vase or jug with cold water. Add the bamboo skewers and set the jug aside (doing this now means you’re less likely to forget later and end up with flaming sticks on the barbecue).

Put the yoghurt, sauces, vinegar, olive oil, spices and 1 teaspoon of flaky sea salt in a medium bowl and stir to combine. Add the cubed chicken and mix in. Cover and chill for at least two hours or overnight.

To make the skewers, thread the chicken onto the bamboo sticks, alternating with capsicum pieces. When all the skewers are assembled, heat the barbecue to 200°C. Cook, turning occasionally, until cooked through (about 15-20 minutes).

Remove from the heat and serve with Hot Honey Sauce.

Hot Honey Sauce

Heat ½ cup runny honey with 2 teaspoons of chilli flakes, 1 tablespoon of balsamic vinegar and ½ of teaspoon salt until bubbling. Keep warm until ready to serve. Leftover honey sauce can be kept in the fridge, then gently re-warmed.

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