Step 1

In a large mixing bowl, add all of the ingredients for the marinade and mix together until well-combined. Use a whisk of the mustard remains a little 'bitty'!

Step 2

Remove around a third of the mixture and transfer to a small bowl - cover and place into the fridge for later.

Step 3

Add all of your chopped chicken breast chunks to the remaining marinade and mix until well-coated. Cover with clingfilm and place in the fridge for anywhere from 30 minutes to overnight.

Step 4

Once marinated, chop your courgette into 1cm thick discs and slice your red pepper into squares.

Step 5

Grab your skewers and thread on a piece of courgette or red pepper, then chicken, then alternating veg and chicken until the skewer is full. Repeat until you've used up all your chicken chunks.

Step 6

If BBQ'ing, once heated, place onto the rack and turn every 4-5 minutes. Once nicely browned on all sides, brush the extra marinade onto the chicken chunks and BBQ until cooked through.

Step 7

If grilling in the oven, preheat your grill to a medium-high heat. Place the skewers onto a grill pan rack and place under the grill for 10 minutes, then turn and cook for another 10 minutes. 5 minutes before they're done, brush the extra marinade onto the chicken chunks and grill until cooked through.

Step 8

Plate up and scatter the chopped spring onion on top. Enjoy!