Combine the sweet chilli sauce, soy sauce, sriracha, rice wine vinegar and garlic in a bowl.

Dice the chicken into large chunks and add to the bowl with the marinade. Leave for at least 30 minutes, or overnight, in the fridge.

Cut the pepper and onion into thick chunks and mix in the marinated chicken.

Thread the chicken and veg on to the Cadac Dometic Skewers. Reserve any leftover marinade for basting the chicken kebabs during cooking.

Pre-heat the BBQ for 2-3 minutes on a medium heat then add the skewers.

Cook for about 15 minutes, turning regularly to evenly brown on all sides. Baste the chicken kebabs with the leftover marinade during cooking.