Trim off any fat from the chicken and cut in pieces. Place chicken pieces in to a bowl and add the olive oil and the “Mediterranean” sachet from the Captain’s BBQ herb packet and mix together to evenly marinate the chicken. Leave the bowl in the fridge for an hour or so to let it all infuse.
Preheat the oven grill to 180°C / 350°F, Gas Mark 4 (medium-high).
Drain any excess oil from the chicken. Cut the capsicum peppers and red onions in thicker circles then put one piece of chicken on the skewer, followed by a piece of bell pepper then slice of onion and repeat until you fill the skewers.
Take an oven tray, and place skewers on the tray edges (to turn with ease when necessary) and place in oven. Grill until meat is soft and tender but cooked through with no pink showing, about 10-12 minutes.
Serve the chicken on a bed or rice and a sauce and salad to accompany and enjoy.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.