By Annabel Karmel, July 8, 2009
I like to make these chicken skewers using the thigh meat as it is moister and has a better flavour than the breast. It is also more nutritious, containing twice the amount of iron and zinc as white meat.
Interestingly, when I make roast chicken, my children only like the breast, but they love these skewers. You need to grill the skewers until almost cooked before brushing with the glaze or they will burn.