Preparation: 20 mins
Cooking: 10 mins
¼ cup honey
2 tbs salt reduced soy sauce
1 tsp sesame oil
2 medium zucchini, cut into 2cm pieces
200g small button mushrooms
600g free-range chicken thigh fillets, trimmed and cut into 3cm pieces
Crunchy salad and flatbreads to serve
Step 1: Combine honey, soy sauce and sesame oil in a large shallow dish.
Step 2: Thread zucchini, mushrooms and chicken onto 8 soaked bamboo skewers. Add skewers to soy mixture and turn to coat. Stand for 5 minutes.
Step 3: Preheat a char-grill or non-stick frying pan over medium heat. Char-grill, barbecue or pan-fry skewers, turning occasionally, for 10 minutes or until just cooked through. Serve with a crunchy salad and flatbreads.