Whether or not it's summer, a barbecue imparts a wonderful smokiness and charring to food that you just won't get from the hob. I treat the barbecue really as an extension of the kitchen and even a tiny one will bring you much joy. If you use those bags that are ready in twenty minutes it's just as quick as pre-heating the oven. This recipe makes enough for about 14 skewers.

Ingredients:

1½ kg of chicken breasts, cubed

The zest and juice of 8 lemons

½ a litre of olive oil

2 sprigs of rosemary, leaves only

Ground black pepper

Salt

Method:

Put all the ingredients apart from the salt into a large bowl, mix well, cover with cling-film and leave to marinate for four to six hours in the fridge, or overnight if you like. Make sure the chicken is covered by the liquid.

If you are using wooden skewers, soak them for half an hour in warm water so they don't burn on the coals and then thread five or so pieces of chicken on each one.

Season well with salt, make sure there are some rosemary leaves clinging to some of the chicken pieces and grill them on the barbecue, turning often until cooked.

Serve with flatbreads, tzatziki and taboulleh.