1. Make the marinade by mixing garlic, lemon zest and juice, honey, cider and spring onions together.
2. Cube the chicken, place in a bowl and spoon over 10 tbsp marinade. Cover and chill for at least 1 hour. Reserve the remaining marinade.
3. Thread the chicken and peppers onto kebab sticks. Barbecue or griddle for 7-8 minutes each side until cooked through, basting occasionally with marinade.
4. While the kebabs are cooking, heat the reserved marinade in a small pan and boil until reduced and syrupy. Pour over the kebabs to serve, alongside green salad and new potatoes.
Use up your cupboard basics
2 crushed garlic cloves Grated zest and juice of 1 lemon 3 tbsp clear honey 300ml (½pt) cider 4 chicken breasts 3 mixed peppers, cubed 3 spring onions, finely chopped
Time: 25 minutes, plus 1 hour marinating Serves: 4 Nutrition: 270 calories, 2g fat, 0.5g sat. fat