Joanne Weir's Grilled Skewers of Chicken with Sweet Corn and Pepper Relish

• 1 lemon
• 4 boneless, skinless chicken breast halves, about 6 ounces (180g) each
• 6 8ight-inch bamboo skewers, soaked in water for 30 minutes
• 6 tablespoons (3 fl oz/100ml) extra-virgin olive oil
• 1 ear fresh corn, kernels removed from the cob, about 1 cup
• 1 red bell pepper, halved, cored, and cut into
• 1/4-inch (0.6-cm) dice
• 1 green bell pepper, halved, cored, and cut into
• 1/4-inch (0.6-cm) dice
• 1 yellow bell pepper, halved, cored, and cut into
• 1/4-inch (0.6-cm) dice
• 1 small red onion, cut into 1/4-inch (0.6-cm) dice
• 2 garlic cloves, minced
• 3 tablespoons (1/4 oz/8g) chopped fresh flat-leaf parsley
• 1/4 cup (2 fl oz/60ml) red wine vinegar
• Salt and freshly ground black pepper
• Whole leaves flat-leaf parsley as a garnish

Peel the lemon with a vegetable peeler. Cut the pieces of chicken into 1-inch chunks.  Toss the chicken with 2 tablespoons olive oil and lemon peel and place in the refrigerator for 1 hour or overnight.  Skewer the chicken onto the bamboo skewers distributing the chicken evenly on the skewers.

Bring a small saucepan of salted water to a boil Add the corn and simmer for 1 minute. Drain and let cool.

To make the relish, combine the corn, red, green, and yellow peppers, onions, garlic, and parsley in a bowl. Mix thoroughly. Add the remaining 5 tablespoons (2 oz/60g) olive oil and vinegar. Season to taste with salt and pepper.

Preheat a charcoal grill.  Grill the chicken skewers until light golden, 2 to 3 minutes.

Turn the chicken, season well with salt and pepper, and continue to grill, turning occasionally until golden and cooked through, 6 to 7 minutes.

To serve, place a skewer on each plate and spoon the relish onto the side.  Garnish with parsley leaves.

Serves 6

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