Weekly Recipe

Asian Inspired Chicken Kebabs & The Best Coleslaw Ever!

Ingredients (serves 3):

3 chicken fillets, each cut into 8 pieces                              4 tbsp. honey

1 red pepper, cut into pieces                                              3 spring onion, thinly sliced

1 red onion, cut into pieces                                                 2 tbsp. light soy sauce

2 garlic cloves                                                                     ½ red chilli, thinly sliced, (optional)

Method:

  1. Prepare the marinade by adding soy sauce, honey, spring onions, garlic and chilli together in a long shallow dish and mix well until all are combined.

  2. Chop up the chicken and add to the marinade to infuse. Leave for a couple hours or overnight if possible, for the flavours to develop.

  3. Prepare the onion and pepper accordingly.

  4. Soak some bamboo skewers in water for an hour or so then you can start building the kebabs.

  5. Build the kebabs in any order/arrangement you want and return to the marinade for 20 minutes.

  6. Cook on a BBQ for 15 minutes or until chicken is cooked, turning continuously to avoid singed kebabs.

  7. Serve in a pitta with fresh salad and coleslaw.

Ingredients:

1 carrot, grated                                                                   2 tbsp. free range mayonnaise

1 white onion, thinly sliced                                                  cracked black pepper

½ white cabbage, cored & thinly sliced                               sea salt

Method:

  1. Prepare the vegetables and add them to a large mixing bowl.

  2. Add the mayonnaise and mix thoroughly until fully combined.

  3. Season with salt and plenty of pepper.

  4. Refrigerate until needed.

Toms Top Tips: BBQ season is quickly approaching and these sweet and spicy chicken kebabs are a real crowd pleaser. Don’t be fooled by the coleslaw, the recipe may be very simple but the flavours of the fresh vegetables are all you need for a delicious flavour. If you would like to jazz up your coleslaw a little, why not try adding; half a bulb of sliced fennel, a thumb size piece of ginger (minced), 1 thinly sliced red chilli and a few springs of chopped coriander.