Anthony Milich

Ingredients:

• 4 garlic cloves chopped
• 2 Habanero chillies roughly chopped
• 2 small red chillies, roughly chopped
• 2 tbs brown sugar
• 4 large limes, 2 juiced, 2 cut into wedges
• 10 large field mushrooms, trimmed
• 3 chicken breast fillets, trimmed, cut into 2.5cm pieces

Method:

1. Combine garlic, chillies, sugar and 1/3 cup of lime juice in a food processor. Pour into a jug. Add 1/4 cup water. Stir to combine.
2. Place the mushrooms and chicken in separate bowls. Pour 1/4 cup marinade over the mushrooms and 1/4 cup over the chicken. Cover and stand 15 minutes until mushrooms absorb the marinade.
3. Thread the chicken, mushrooms and lime wedge onto skewers.
4. Cook skewers over Heat Beads(r) briquettes with lid on, basting with a little of the remaining marinade, 5-8 minutes, turning until cooked through. Serve with remaining marinade as a dipping sauce (as long as it has had NO contact with uncooked chicken. You need to keep some aside from the outset if you plan to do this).