Skewered rosemary chicken

1 Cut the chicken into bite-sized cubes and place in a non-metallic dish. Strip the thyme leaves from their stalks by running your thumb and forefinger down the stem. Add the garlic, thyme, lemon, oil, salt and pepper to the chicken. Toss well to coat and marinade for 30 minutes, turning occasionally.

2 Strip the rosemary leaves except for a small amount at the end. Cut the woody ends to sharp points that will pierce the chicken. Soak the skewers in water for 10 minutes, to prevent burning.

3 Preheat the grill. Remove the chicken from the marinade, reserving the juice.

4 Thread the chicken pieces onto the skewers carefully. Place on a foil-covered tray. Wrap the rosemary sprigs with foil. Spray the chicken with a little olive oil. Cook under the grill for 10-15 minutes, basting several times with the marinade. Serve with salad vegetables and a fruity sauce. (I love Cotterill & Rouse Mango and Chilli Dressing). The skewers are also ideal for cooking on the barbecue.