Jerk-Style Chicken Skewers

• 4 wooden skewers, soaked in water for 30 minutes £1.00
• clove garlic, crushed £0.30
• juice of half a lemon £0.30
• 1 tablespoon olive oil £1.85
• 1 or 2 teaspoons jerk seasoning, to taste £0.95
• 2 skinless, boneless chicken breasts, cut into 12 large chunks £2.25
• red pepper, cut into 16 chunks £0.45
• 1 onion, quartered and separated to give 16 pieces £0.10

1. Mix the garlic, lemon juice and olive oil with 1 teaspoon of jerk seasoning (or 2 if you prefer a spicier flavour). Stir in the chicken and set aside while you prepare the vegetables.
2. Thread a piece of pepper onto a skewer, then onion, then chicken, finishing with onion.
3. Try other vegetables like mushrooms and courgettes – or even fruit like mango or pineapple.
4. Cook on the barbecue for 8 to 10 minutes, turning frequently. Alternatively, cook under a preheated grill.
5. Meanwhile cook the sweetcorn cobettes in boiling water, or on the barbecue for 6 to 8 minutes.
6. Add flatbreads or boiled rice for an easy meal.

To serve: 4 sweetcorn cobettes

• 781KJ/ 186kcal
• 21.4g protein
• 10.8g carbohydrate, of which 4.9g sugars
• 5.1g fat, of which 0.8g saturates
• 5.4g fibre
• 0.2g salt