Well I decided to jump the gun and start national braai day early, though in all fairness, grilling in your oven hardly constitutes braaing does it?

This meal is labour intensive, more so than some of the others and borders on not quite making the ’20 minute’ cut, but it is fun and it is the first time I’ve ever made my own kebabs… sad, yet true.

The chicken is coated in a lovely marinade made from a mixture of herbs and spices, rich, pungent coriander, red chilli, garlic, to name a few.

Between the chicken pieces are marinaded courgettes, finely sliced with an easy peeler (though in this case I’m pretty sure its name is rather contradictory).

The kebabs were served with mini pittas and a mixed herb and gem lettuce salad with an English mustard and red wine vinegar dressing.

Overall a great meal and one I’d certainly tackle again.