4 Chicken breasts

12 lemongrass sticks

2 tblsp olive oil

Juice from 2 lemons

2 sprigs of thyme – chopped

2 tblsp honey

Salt & pepper

1. Cut each chicken breast into 3 – lengthways.
2. Mix the olive oil, lemon juice, honey and thyme in a large bowl – add the chicken strips, season and marinade for an hour or so.

3. Use a metal skewer to create a space through the chicken strip and feed the lemongrass sticks through – removing the metal skewer.

4. Once all chicken strips are skewered onto the lemongrass, transfer the skewers to either a very hot griddle pan or a BBQ. Turn frequently until cooked through (15-20 minutes)

5. Serve with a green salad and BBQ’d baby potatoes.