Lemon Chicken Brochettes

Ingredients

- 2 chicken cutlets
- 2 tablespoons Agave Syrup
- 1 lemon juice
- A pinch of Espelette pepper
- Salt, pepper

Preparation

In a salad bowl, blend the Agave Syrup, lemon juice and Espelette pepper. Add salt and pepper. Remove the cutlets’ fat. Cut them into large dices and marinade them for about twenty minutes. Preheat the oven to 210°C (410°F). Thread the dices onto a skewer and barbecue or cook in the oven. Serve immediately with basmati rice or bulgur.