3 tbsps fresh lemon juice
1 tbsp soy sauce or tamari
1 tbsp olive oil
1 tsp English or Dijon mustard
1 tsp dried rosemary
1 tsp dried oregano
1⁄2 tsp paprika
1⁄2 tsp ground black pepper
1 tsp garlic granules
650g chicken breast, finely sliced into strips

Pre-soak 6 bamboo skewers for 20 minutes or prepare 6 metal skewers. Line a grill tray with foil.

Mix the marinade in a bowl. Add the chicken and stir well to coat.

Allow to marinade for up to a maximum of 30 minutes. Alternatively, you can move straight onto the next step.

Thread the chicken onto the skewers.

Prepare a medium grill. Grill the chicken for 7 minutes, then turn and cook for 7 minutes, or until the chicken is thoroughly cooked.

Store any leftover chicken in an airtight container and refrigerate for up to 3 days.