Five-spice grilled chicken kebabs

DIRECTIONS:

1 Mix up all the marinade ingredients. Chunk up the chicken into 1" or so cubes. Combine the chicken and marinade and let it all stew in the fridge for at least a couple of hours, or overnight.

2 Cut up the broccoli into florets; use a paring knife to peel off the tough outer skin, and chop the stalk into 1" chunks. Place the broccoli bits into a steamer basket. Add a little water -- about a ¼" or so -- to a pot big enough to accommodate your steamer basket. Bring the water to a boil, lower the steamer basket into the pot, and cover. Bring the heat down to medium and cook for 4-5 minutes. The broccoli should be bright green and crisp-tender -- be careful not to overcook, or the broccoli will be too smushy to stay on the skewers. Remove broccoli, plunge into an ice bath to stop the cooking, and drain.

3 While the broccoli's steaming, core, de-rib and de-seed the bell pepper. Chop it up into 1.5" chunks.

4 Place the broccoli and bell pepper into a large bowl; drizzle with cooking oil, and sprinkle with plenty of salt and pepper. Toss the ingredients to get them evenly-coated.

5 Pre-heat the grill, and assemble your kebabs. When the grill's good and hot, throw on your kebabs. I generally lower the heat to medium, and turn the kebabs after 3-4 minutes. Cook for another 3-4 minutes (when the chicken seems to have firmed up, pull a skewer off the grill and test for doneness). Get 'em while they're hot!

SHOPPING LIST :

Check each Item!
five-spice powder
garlic cloves
ginger
soy sauce
honey
cooking oil
orange juice
4 boneless skinless chicken breast halves
1 red bell pepper
2 heads of broccoli
salt and pepper