Barbecued lime & mint chicken skewers

No wonder skewers are a barbie favourite - you can nibble on these with an icy drink in your other hand.

2 limes

2 long fresh green chillies, halved, deseeded, finely chopped

2 garlic cloves, crushed

60ml (1/4 cup) light olive oil

1/2 cup fresh coriander leaves, chopped

1/4 cup fresh mint leaves, chopped

800g chicken thigh fillets, fat trimmed, cut into 2cm pieces

1-2 tbs water

130g (1/2 cup) bought tzatziki

Fresh mint leaves, to serve

Lime wedges, to serve

1.Finely grate the rind of the limes. Juice the limes. Place the lime rind, lime juice, chilli, garlic, oil, coriander and chopped mint in the bowl of a food processor and process until smooth. Transfer to a glass or ceramic bowl. Add the chicken and stir to coat. Cover and place in the fridge for 20 minutes to marinate.

2.Thread the chicken onto skewers. Brush with marinade.

3.Preheat a barbecue grill or chargrill on high. Cook the skewers for 5 minutes each side or until cooked through.

4.Gradually add the water to the tzatziki until it reaches the consistency of thickened cream. Place the skewers on a serving plate. Top with mint leaves. Serve with lime wedges and tzatziki.

You'll need to soak 12 bamboo skewers in cold water for 20 minutes for this recipe. Alternatively, use 12 metal skewers.

Prepare to the end of step 2 up to 4 hours ahead. Cover and place in the fridge. Continue from step 3 just before serving.