4 chicken breasts, skinned
Salt and freshly grated black pepper
Vegetable or olive oil
You will also need 8-10 wooden skewers.
This dish can be prepared in advance. Soak the skewers in cold water for one hour before use. Cut the chicken breasts into 2.5cm (1in) pieces. With a potato peeler, peel ribbons off the courgettes. Carefully wrap each piece of chicken with a strip of courgette, trimming them up and skewer each piece and divide the cubes between the skewers. Season with salt and pepper and brush with oil and barbecue for about five minutes or until cooked through, turning as necessary. Serve with a little of the melted flavoured butter from the sweecorn recipe.