If using wood or bamboo skewers, soak in water at least 10 minutes. In a medium bowl, combine gochujang, oil, honey, vinegar and garlic powder. Cut each chicken thigh into 9-12 bite-size pieces.

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Thread each chicken mini-fillet onto a skewer. Heat a griddle pan and fry the chicken skewers for three minutes on each side, or until cooked through. Serve immediately.

Toss to combine. Let chicken marinate at least 15 minutes, then thread onto skewers with the peppers, alternating so each kebab contains a mix. Transfer to a sheet pan; season with salt.

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6. Heat a non-stick pan and add oil. Once the oil is hot, place the chicken skewers. 7. Let it cook till it evenly brown. Repeat the method by flipping the skewers. The chicken boti kebab is ready! 8.

Here, a simple marinade adds a full-on hit of flavour to these kebabs, which I’ve served ... Don't forget to soak the skewers in water first.

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