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.

  1. Thread the water chestnuts and chicken on to skewers and lightly salt
  2. Mix the remaining ingredients and drizzle over the kebabs. Leave overnight (or an hour).
  3. Cook the kebabs under a hot grill for 7-10 minutes on each side
  4. Transfer to plates and serve with mashed cauliflower