You will need wooden or metal skewers for this recipe, 2 per serve. If using wooden, soak in water for 30 minutes before use.
Dice chicken and marinate in half the oil, the garlic, paprika and lemon zest in a bowl. Refrigerate for 1 hour.
Chop capsicum, onion and sausage into bite-sized pieces. Thread onto the skewers alternately with the marinated chicken pieces. Brush kebabs with remaining oil.
Heat a frypan over medium-high heat. Cook the kebabs on all sides until browned all over and the chicken is cooked through approximately 5-7 minutes. You can also cook the kebabs on a barbecue hot plate if desired.
Dice tomato and cucumber and combine with rocket leaves and balsamic to create a side salad.
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