Rich Harris (Fire & Smoke Author) BBQ Green Chicken Kebabs

Combine all the ingredients, except the chicken, in a liquidizer and blend until smooth.

Put the chicken into a large bowl, pour the marinade over and toss to coat. Don’t season at this stage; the salt will draw the moisture from the chicken and make it tough. Cover with clingfilm and chill for 4 hours or overnight if possible.

Remove the chicken from the fridge an hour before cooking and preheat the barbecue for direct grilling.

Thread the chicken onto skewers and grill the kebabs for 10 minutes until cooked through, turning occasionally.

Transfer to a warm plate to rest for 5 minutes before serving.

You will need metal or wooden skewers; if you’re using wooden skewers, soak them in warm water for at least an hour.