Full of contrasting flavours and textures from fruit, peppers and chicken, these fast-cooking kebabs are flavoured with garlic and turmeric and have a punchy dressing on the side. Serve with couscous or focaccia and a green salad. Delicious!
*For chicken, use turkey or duck breast. *For nectarines, use papaya or mango. Select fruit that is just ripe but firm; peel it, discard the seeds or stone, then cut into large chunks. *For baby peppers, use large peppers and cut them into quarters lengthways.
Thai kebabs: Coat the chicken with 2 tbsp Thai green currypaste instead of the oil, turmeric and garlic. Thread the kebabs with the chicken, nectarines (or use peaches) and the peppers as step 2 and cook as step 3. Serve the kebabs with a quick peanut sauce instead of the mayonnaise: mix 4 tbsp peanut butter with 2 crushed garlic cloves, 4 chopped spring onions, 1/4-1/2 tsp crushed chilli flakes, the juice of 1 lemon and 2 tbsp boiling water.