Garlic and Oregano Chicken Skewers
500g Tasman chicken breast fillets, cubed
1 tbsp Golden Grange extra virgin olive oil
1 tsp cumin powder
2 tsp minced garlic
2 tsp oregano
12 bamboo skewers soaked in water
1/2 red capsicum, cubed
1/2 green capsicum, cubed
1/2 eggplant, cubed
rosemary to serve
Mix oregano, cumin, garlic and oil together and coat chicken cubes.
Thread onto skewers alternating chicken, capsicum and eggplant cubes.
Cook skewers in a hot pan on each side until brown and fragrant.
Serve with fresh rosemary.