Red curry chicken kebabs

• boneless, skinless chicken breasts↗2

  cut into large chunks

• Thai red curry paste↗2 tbsp tbsp
• coconut milk↗2 tbsp tbsp
• red pepper↗1

  deseeded and chopped into chunks

• courgette↗1

  halved and cut into chunks

• red onion↗1

  cut into large wedges

• lime↗1

  halved, to serve

Step-by-step instructions

1. 1

   Fire up the barbecue or heat a griddle pan to high. Tip chicken, curry paste and coconut milk into a bowl, then mix well until the chicken is evenly coated. Thread vegetables and chicken onto skewers. Cook the skewers on the barbecue or griddle for 5-8 mins, turning every so often, until the chicken is cooked through and charred. Serve with herby rice, salad and a lime half to squeeze over.