Chicken & bacon kebabs

Ingredients :
2 corn on the cob
8 thick rashers back bacon
6 brown cap mushrooms, wiped with damp kitchen paper and halved
2 small chicken fillets
2 tablespoons sunflower oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon maple syrup
salt and freshly ground black pepper

How to make
- Cook the corn in a saucepan of boiling water until tender, then drain and cool.
- Stretch the bacon rashers using the back of a knife. Cut each rasher in half, and wrap a piece around each mushroom.
- Cut both the corn and chicken into eight equal pieces. Mix together the oil, lemon juice and syrup. Season with salt and pepper, and brush over the chicken.
- Thread the corn, bacon-wrapped mushrooms and chicken pieces alternately on skewers, and brush all over with the lemon dressing.
- Grill for 8–10 minutes, turning once and basting occasionally with any extra dressing. Serve hot.