- 4 skinless chicken breasts, cut into dices
- Mixed peppers, cut into dices
- 100ml natural yogurt
- 3 tbsps crunchy peanut butter
- 3 tbsps sweet chilli sauce
- Salt and Pepper to taste
If you are using wooden skewers, soak them in water before use so they don’t burn on the barbecue.
Mix together the yoghurt, sweet chilli sauce and peanut butter in a bowl, then add in the chicken and coat well.
For best results, you can leave it covered in the fridge overnight, but if you can’t wait that long to try them, you can leave them in the fridge for a couple of hours!
When you are ready to grill them, pre-heat your Sahara gas BBQ grill to medium heat.
Shake off any excess marinade from the chicken. Thread the chicken pieces onto the skewers, alternating with the diced peppers.
Season with salt and pepper.
Place the skewers onto the barbecue and cook, turning from time to time, until browned and cooked through.