Chicken Kebabs with Stuffing and Bell Pepper Sauce

Ingredients:

3 chicken breasts, skinned and boned
6 tbsp olive oil
4 tbsp lemon juice
1/2 small onion, grated
1 tbsp fresh sage, finely chopped
10 tbsp sage and onion stuffing
2 green bell peppers, de-seeded

For the Sauce:
1 tbsp olive oil
1 red bell pepper, de-seeded and finely chopped
1 small onion, finely chopped
pinch of sugar
210g tin of chopped tomatoes

Method:

Cut the chicken into even-sized pieces. In a bowl, mix together the oil, lemon juice, grated onion and sage. Pour this mixture into a plastic bag then add the chicken, seal and shake to combine. Set the mixture aside to marinate for 30 minutes, shaking the mixture occasionally during this time.

Cut each green bell pepper into 6 strips. Blanch these in boiling water for about 4 minutes then drain, refresh under cold, running, water and then drain once more.

Take about 1 tsp of the stuffing and form into a ball. Roll it up in a strip of the bell pepper and thread onto a skewer (so it holds its shape). Repeat for the remaining bell pepper strips and the stuffing.

Remove the chicken beat from its marinade. Now thread three of the stuffing-filled bell pepper strips onto skewers, alternating with the chicken meat. Set aside in the refrigerator to chill as you prepare the red bell pepper sauce.

Heat the oil in a small pan and fry the bell pepper pieces and the onion for about 5 minutes, or until soft. Add the sugar and the tomatoes, bring to a simmer and cook for 5 minutes. Set aside to keep warm as you cook the kebabs.

Place the skewers on the oiled rack of a barbecue over hot coals. Cook, basting frequently with the left-over marinade for about 15 minutes or until the meat is coked through.

Serve hot accompanied by the sauce.