- 1kg/2¼lb chicken breast fillets
- 200g/7oz sun-dried tomatoes
- 1 bottle Nando’s Sun-Dried Tomato & Basil Marinade, or Nando’s Hot Peri-Peri Marinade, if preferred
- 2 tbsp warmed honey
- Fresh basil leaves, shredded
Cut each chicken breast fillet into thin strips and weave onto small skewers with the sun-dried tomatoes in between each section of chicken.
Mix the marinade, honey and basil leaves together and pour over the chicken. Cover and leave in the fridge to marinate for several hours, preferably overnight.
Cook the chicken on a mediumhot barbecue or flat plate for 5-6 minutes on each side, turning often until thoroughly cooked.
Serve straight away with a dip of plain yoghurt mixed with chopped cucumber, a pinch of cumin and 1tsp of Nando’s Hot Peri-Peri Marinade.