|8||chicken — skinned, deboned thighs|
|1||pepper — yellow or orange, deseeded and cubed|
|1||red onion — wedges|
|2||courgettes — thinly sliced|
|30 ml||Dijon mustard|
|1||garlic — cloves, crushed|
|1 ml||dried mixed herbs — thyme and marjoram|
Cut the chicken thighs in half, or leave whole if they are small, and put into a bowl. Cover with the marinade and leave for half an hour, or longer.
Thread the chicken pieces onto kebab sticks, alternating with the vegetables. Braai over medium coals for about 10 minutes (or sear in a pan and grill for 20 minutes or until done,) turning frequently until browned and the chicken is cooked through.
Mix ingredients together and pour over chicken or pork.