Barbecue Cajun-Spiced Chicken Skewers
- 800g chicken breast fillet, trimmed
- steamed carrots and beans and lime wedges, to serve
- Cajun marinade
- 3 teaspoons cajun seasoning
- 1/3 cup olive oil
- 1/2 lime, juiced
- 1/2 small brown onion, finely diced
Make Cajun marinade: Combine Cajun seasoning, oil, 1 tablespoon lime juice and onion in a ceramic dish. Season with pepper.
Cut chicken into 2cm cubes. Add chicken pieces to marinade and stir to coat. Cover and refrigerate for 2 hours or overnight, if time permits.
Preheat barbecue plate on medium-high heat. Remove chicken from marinade and thread onto skewers.
Barbecue skewers, turning often, basting with marinade, for 10 to 12 minutes or until cooked through. Serve with steamed carrots and beans and lime wedges.
You'll need 8 pre-soaked bamboo skewers.
Don't use metal containers for marinating - acidic ingredients will react and taint the food's flavour.
Refrigerate when marinating - marinades don't prevent spoilage.
Drain food before cooking. Too much marinade in the pan will prevent food coming into contact with the hot surface, causing it to stew.
Use a gas barbecue for ultimate in cooking control.