Place cubed chicken into a large resealable plastic baggie and season generously with salt and pepper. Add 250mL of Summer Fresh Butter Chicken Sauce, seal, and let marinate in the refrigerator for at least 1 hour.

After chicken has marinated for at least an hour, remove from fridge. Add 30g/2 Tbsp of Gay Lea Unsalted Butter to a fry pan on medium heat and allow to melt. Add cubed chicken and cook, turning to cook all sides, for about 5 to 8 minutes, or until cooked completely through.

Assemble smal skewers by adding 1 cube of chicken, 1 piece of cucumber, and 1 piece of red pepper. Repeat once again and then end with one last cube of chicken. Repeat with remaining skewers. Serve with small bowls of extra Summer Fresh Butter Chicken Sauce and Summer Fresh Sweet Potato Hummus for dipping.

Makes 6 servings - Enjoy!

TIP: Switch it up with an Asian-Middle Eastern fusion combination of our spicy Summer Fresh Thai Curry Cooking Sauce and Summer Fresh Roasted Garlic Hummus