Barbecue Chicken Kebabs

Firstly confession time. I'm not a big fan of barbecues. Too much poorly cooked cheap meat, warm cheap wine and beer, and creepy crawlies. However I recently made these chicken kebabs, and they were beautiful cooked by the host and received many compliments. So I thought I'd share with the group.

Chop some (good quality!) chicken breasts into large bite size pieces - around 8 pieces per breast. The pieces need to be small enough to cook through without the outside burning, but not so small that they fall apart over the heat. Cut up some red, green and yellow peppers into chunks to match the chicken. You can also add some button mushrooms. Others may suggest onions, but as these kebabs cook pretty quickly, you may find the onion isn't cooked enough.

Thread chicken, peppers and mushrooms onto the end of 20 cm wooden skewers. Try and leave half of the stick free so that there is a good length handle that will not go over the heat and can be used for turning. Don't leave gaps between the pieces of food as that will just mean the stick burns.

Now make the sauce - this was enough for 13 kebabs made from 5 chicken breasts. 2 tbsp honey, 2 tbsp whole-grain mustard, splash of tabasco, a crushed garlic clove (or cheat and use a teaspoon of garlic powder), 1 tbsp soy sauce, and the secret ingredient (inspired by a comment on my Chilli Vodka recipe) 2 tsps horseradish. Warm the ingredients in a saucepan to blend together without boiling.

To put it althogether, lay the kebabs in a single layer on a backing tray or plate, and use a pastry brush to cover them with the sauce, turning to make sure all sides are covered. Cover and keep in the fridge until ready to cook - overnight if you like.

Cook quickly over the coals, and don't let them burn. Enjoy with some well chilled white wine.