The Wheeling Gourmet by Nicolas Steenhout

Mise En Place

1. Soak 6 bamboo skewers in warm water while you cut the vegetables and the chicken.
2. Cut the chicken in cubes about 2cm (1") big. Reserve ( To set aside for later use.) [?].
3. Wash and slice the courgettes about 0.5cm (1/4") thick. Reserve.
4. Wash, cut in half and remove the seeds of the capsicum.
5. Cut the capsicum in square pieces about 2cm (1") per side. Reserve.
6. Wash and cut the mushrooms in half. Reserve.
7. Assemble the brochettes by adding chicken, courgettes, capsicum and mushroom to the skewers. Alternate ingredients.
8. Mix the olive oil, the garlic and the lemon juice in a flat, deep sided dish. The dish should accomodate all the brochettes, side by side.
9. Season the marinade with thyme (to your taste).
10. Add the chicken to the dish, and spoon some of the marinade all over the brochettes.
11. Cover with plastic cling film, refrigerate for a minimum of 30 minutes.
12. Occasionaly turn the brochettes in the marinade during that 30 minutes.

Preparation

1. Heat up a cast iron grill, or your gas barbeque.
2. Remove the brochettes from the marinade, and drain them on a paper towel.
3. Place the brochettes on the hot grill and brown on each side.
4. Let cook until the chicken is cooked inside. The pieces are small, it should not take very long. You can verify the meat is cooked by using a meat thermometer 75°C (170°F)

Finition

1. Serve on a plate. You may wish to remove the skewer and keep the brochette shape.
2. I served the brochettes with potato salad, but you could serve them with green salad, or a rice salad.