These skewers use simple ingredients that are easy to get hold of. The coriander sauce adds a little more to the dish and is perfect for dipping the skewers into.

Recipe extracted from Tasty & Healthy, Meze Publishing £18

Recipe suitable for:

• To reduce inflammation in Crohn’s disease (prefereably reduce oil quantities)
• To maintain remission in Crohn’s disease
• To reduce symptoms of Crohn’s disease and ulcerative colitis
• For intestinal narrowing
• For coeliac and gluten intolerance
• For irritable bowel syndrome – a low FODMAP diet
• For lactose intolerance

• Begin by cutting the chicken breasts into 3cm cubes.
• In a separate dish, mix the honey, coriander, lemon juice, garlic, sesame oil, salt and black pepper with a tablespoon of water, then add the chicken cubes and mix.
• Cover with cling film and chill in refrigerator for 30 minutes.
• For the sauce: mix all the ingredients together, cover the bowl and leave to stand for 30 minutes.
• Meanwhile, place the marinated chicken cubes on 15cm long skewers, cover the ends with foil to avoid burning the skewers, and place on an oiled tray.
• Then place under a well heated grill, turning them half way through cooking, and grill until the meat is lightly browned. Serve immediately with the coriander sauce.