4 Chicken Breasts, 1 Red Pepper, 1 can water chestnuts, 1 tbsp brown sugar, 1 tbsp cider vinegar, 1 tbsp tomato puree, 1 tsp ginger, mashed cauliflower.
- Thread the water chestnuts and chicken on to skewers and lightly salt
- Mix the remaining ingredients and drizzle over the kebabs. Leave overnight (or an hour).
- Cook the kebabs under a hot grill for 7-10 minutes on each side
- Transfer to plates and serve with mashed cauliflower