500 gms boneless chicken breast
2 medium onions
2 medium tomatoes
1/4 cups lemon juice
1/2 tsp. salt
1 tsp black pepper
1 tbsp Soya sauce
1 tbsp hot sauce
oil for deep frying
Cut chicken into 1″ pieces.
Put in a round dish with the lemon juice, salt ,black pepper soya sauce and hot sauce.
Mix well,cover and leave to marinate for 2-3 hours.
Cut the onion, capsicum, and tomatoes into small cubes.
Skew chicken and vegetables closely on bamboo skewers.
Heat up oil in a big size frying pot or karahi.
Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft.
Take off from oil and put it on absorbent paper or you can grill the chicken over hot charcoal.
Decorate with lemon pieces and mint leaves.
Serve with hot with mint chutney.