SPICY CAJUN CHICKEN KEBABS

1 tbsp Schwartz Cajun Grill & Sizzle Seasoning
1 tbsp tomato puree
1 tbsp light soy sauce
1 tbsp olive oil
1 (8 oz) can pineapple rings in juice, cut into chunks
1 lb boneless, skinless chicken breasts, cubed
1 red pepper, diced
1 courgette (zucchini), cut into 8 pieces
CAJUN DIP:
1/4 cup sour cream
3 tbsp mayonnaise
1 tsp Schwartz Cajun Grill & Sizzle Seasoning

In a bowl, blend the Cajun Seasoning, tomato puree, soy sauce, and oil together with the pineapple juice. Stir in the chicken. Cover and marinate for at least one hour in a refrigerator.

Thread the chicken, pepper, courgette and pineapple alternately onto 4 skewers.

Place under a pre-heated grill or on a barbecue for 15-20 minutes, turning occasionally, basting with any left over marinade.

Blend all the dip ingrdients together in a small bowl and serve with the kebabs.

Makes 4 servings