Ingredients:
These chicken kebabs, featuring the zing of Portuguese “peri-peri” or hot pepper sauce, are known as sosaties in South Africa. Makes eight servings. 16 bamboo skewers, soaked in water for 30 minutes 4 boneless, skinless chicken breasts 2 cups (1-inch) bell pepper squares (any color) 1/2 cup (1-inch) red onion cubes 1/2 cup bottled hot sauce (or to taste) 1/4 cup unsalted butter, melted 1/4 cup lemon juice 2 teaspoons minced fresh garlic Salt and pepper, to taste

Instructions:
Cut each chicken breast into 1-inch strips; thread strips alternately onto skewers with peppers and onions. Stir together hot sauce, butter, lemon juice and garlic in small saucepan; cook over low heat until butter is melted. Set aside half the mixture in small bowl. Brush skewers with remaining hot sauce mixture and sprinkle with salt and pepper. Grill 4-5 minutes on each side or until chicken is cooked through and lightly charred. Remove from grill and brush liberally with reserved sauce. All materials courtesy of Fosters Wine Estates. For more information, visit www.lindemans.com