The Malaysian way to serve chicken rice is with a ginger and spring onion paste
4 chicken breasts
1 red pepper
2 cups mushrooms
2 cups grape tomatoes or tomato wedges
Cut chicken into chunky cubes and marinate in desired flavours.
Wash and cut vegetables into 5cm pieces (keeping grape tomatoes whole). Marinate for an hour in olive oil, salt and pepper.
Soak wooden skewers in water for an hour as to not burn on grill.
Skewer ingredients alternating chicken and vegetables.
Grill skewers for about 10-15 minutes, rotating every few minutes.