Put the mini chicken fillets into a glass or plastic bowl (avoid using a metal one as the lime juices might react to it) and add the olive oil, soy sauce, chilli sauce, lime zest and lime juice.
Season with a little salt and pepper. Toss together, then cover and chill for at least 30 minutes.
Meanwhile, soak 12 wooden kebab sticks in hot water (this helps to prevent them from burning). Otherwise, use metal skewers.
When ready to cook, preheat the barbecue or grill. Thread the chicken fillets onto the kebab sticks or skewers.
Cook the kebabs on the barbecue or under the grill for 10-12 minutes, turning them occasionally and basting with the marinade.
At the same time, barbecue or grill the courgettes and peppers, brushing them first with a little olive oil.
Check that each kebab is fully cooked by inserting a clean sharp knife into the chicken – meat should be steaming and juices should run clear with no trace of pink juices. If there are, cook for a few more minutes and check again with a clean knife.
For the dressing, mix together the olive oil, lime juice or vinegar and mustard. Season with a pinch of salt and pepper. Serve the chicken kebabs with the vegetables, salad and cherry tomatoes, drizzled with the dressing.
1. It’s very important to make sure that chicken is cooked the whole way through – check that meat is cooked thoroughly, steaming hot and the juices run clear.
2. After handling raw chicken, wash your hands and any utensils used in hot soapy water, and clean all surfaces thoroughly.
3. Cook marinades thoroughly if you intend to use them as a glaze or sauce.