For the kebabs:
4 chicken breasts, each 200g
3 tbsp oil
1 tsp paprika
1 pinch cumin
3 - 4 tbsp honey
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat the oven to 250°C or heat the barbeque.
Wash the chicken breasts and pat dry. Cut into bite-sized pieces. Thread the meat onto 8-12 wooden skewers.
Mix the oil together with the paprika powder, cumin and honey. Squeeze the juice out of the lime and stir into the marinade. Season with salt and pepper. Brush the meat with the sauce and leave to marinade for 30 minutes. Place in the oven or on the barbeque for about 10 minutes until golden brown. Turn occasionally and brush with the marinade. Serve immediately while hot.