2 tbsp olive oil
1/4 cup soy sauce
1 tsp Riviana Worcestershire Sauce
1 garlic clove, crushed
2 tsp sugar
1kg of chicken, cubed
1 onion, quartered
125g Riviana Grilled Squared Peppers
1 zucchini, sliced
Salt and pepper
Soak 12 bamboo skewers in water for 30 mins prior to cooking.
Place oil, soy, Worcestershire, garlic, and sugar in a large dish. Stir until sugar dissolves.
Add chicken and toss to coat. Cover and set aside for 30 mins to allow the flavours to develop.
Thread chicken, red pepper, onion and zucchini alternately onto skewers. Preheat a grill to high.
Cook for 10-12 mins, turning, until browned on all sides and cooked through.
