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Spicy Cajun Chicken Kebabs

1 tbs Schwartz Cajun Grill & Sizzle Seasoning
1 tbs tomato purée
1 tbs light soy sauce
1 tbs olive oil
227 g (8 oz) tin pineapple rings in juice, cut into chunks
450 g (1 lb) boneless, skinless chicken breasts, cubed
1 red pepper, diced
1 courgette, cut into 8 pieces

Cajun Dip:
150 ml (1/4 pint) soured cream
3 tbs mayonnaise
1 tsp Schwartz Cajun Grill & Sizzle Seasoning

In a bowl, blend the Cajun Seasoning, tomato purée, soy sauce and oil together with the pineapple juice. Stir in the chicken. Cover and marinate for at least one hour in a refrigerator.

Thread the chicken, pepper, courgette and pineapple alternately onto 4 skewers.

Place under a pre-heated grill or on a barbecue for 15-20 minutes, turning occasionally, basting with any left over marinade.

Blend all the dip ingrdients together in a small bowl and serve with the kebabs.

Makes 4 servings.

Many thanks to Schwartz for letting us use this recipe.