1 red and 1 yellow capsicum, cut into 3-4cm pieces
1 zucchini, sliced into 1cm thick rounds
Vegetable oil for greasing
Shredded green onion for garnish
Steamed rice and lime wedges to serve
Soak skewers in water for at least 30 minutes.
Combine Honey Soy Stir-Fry sauce and sesame oil and mix well. Spoon ⅓ cup of the sauce into chicken and toss to coat. Set aside to marinate while preparing the vegetables
Thread chicken, onion, capsicums, zucchini alternately onto a skewer, ending with chicken so that each skewer has 3 pieces. Brush with reserved sauce
Brush a char-grill or BBQ plate with vegetable oil and preheat over medium-high heat. Cook skewers in batches for 8-10 minutes, basting with sauce and turning over halfway. Transfer to a tray and keep warm in a low oven while cooking the remaining skewers
Top skewers with green onion and serve with steamed rice and lime wedges
