Marinade: 1/2 cup French dressing
1 teaspoon each: sugar, chilli paste
1/2 cup each: packed mint leaves, coriander leaves, finely chopped
Kebab: 500g skinned and boned chicken breasts
3-4 courgettes
Whisk the French dressing, sugar and chilli paste until well combined. Add the finely chopped herbs.
Cut the chicken into 2.5cm cubes. Place in the marinade, stirring to coat well. Marinate in the refrigerator for 5-30 minutes.
Using a very sharp knife, cut the courgettes into thin strips. Bring a large saucepan of water to the boil. Add the courgettes for 30 seconds. Remove, cool and pat dry. Do not overcook.
Weave the courgette strips and chicken onto skewers. Grill for 5-6 minutes, until cooked, turning often. Great served with little skewers of cherry tomatoes and basil leaves. Serves 4.