Grilled chicken skewers with tomatoes and mushrooms. A great recipe for the barbecue served with your favorite gluten-free beer.

This combination will make 8 skewers.

32 chicken tenderloins (chicken strips)
24 cherry tomatoes
6 cups of mushrooms cut into quarters
2 gloves of garlic crushed
zest of 1 lemon grated
2 tbsp lemon juice
2 tbsp olive oil
1 tbsp oregano leaves, chopped

Soak 8 wooden skewers for at least 30 mins to prevent burning.  Thread a piece of  chicken onto each skewer, followed by a tomato, then a piece of mushroom.  Repeat three times for each skewer.

Combine the garlic, lemon zest, lemon juice, olive oil and chopped oregano, pour over the skewers and toss well.  Marinate for 2 hours, or overnight if time permits.  Place the skewers on a barbecue plate and cook over high heat for 5 mins each side, basting while cooking, or until the chicken is cooked and the tomatoes have shrivelled slightly.