I was taught how to make this dish by the fantastic Waitrose chefs at their cookery school in north London. They are so quick and and easy to prepare and I can't wait to barbecue them on the beach this summer!
Marinate large chicken fillets the night before with a selection of herbs and spices. Depending what's in the house, I use garam masala, cumin and chilli powder, salt, pepper, tumeric, thyme and olive oil.
Cut the fillets into thick strips and thread the skewers through and fry for about twenty minutes.
I always serve with a cous cous and butterbean salad - make sure that it is drizzled in lemon as this really brings out the chicken flavours.