KEBABS
DIRECTIONS
INGREDIENTS
500g chicken thigh fillets, cut into bite-sized pieces
1. Make the marinade In a bowl, mix 500g chicken thigh fillets, cut into bite-sized pieces, with 2 tablespoons sweet chilli sauce, 1 tablespoon soy sauce, 1 tablespoon honey and the juice of half a lime. Add a pinch of garlic and pepper, then toss well. Leave to marinate for at least 15 minutes. 2. Build your kebabs Thread the chicken onto soaked wooden skewers, alternating with colourful chunks of capsicum, red onion and pineapple. The pineapple is the twist, it becomes beautifully caramelised and adds a delicious sweet-and- tangy flavour. 3. Fire up the BBQ Preheat your BBQ to medium-high heat and lightly oil the grill. Cook the kebabs for around 3– 4 minutes on each side, turning regularly, until the chicken is golden, cooked through and the edges are nicely charred. 4. Add the finishing touch Remove from the BBQ and squeeze over fresh lime. For an extra burst of flavour, drizzle with a little more sweet chilli sauce and scatter with fresh coriander or spring onion.
1 fresh pineapple, cut into chunks 1 red capsicum, cut into chunks 1 red onion, cut into chunks ½ cup sweet chilli sauce 1 tablespoon soy sauce 1 tablespoon honey 1–2 fresh limes 1 garlic clove, crushed Fresh coriander or spring onion Black pepper
For the fresh salad: 2 cups mixed lettuce leaves, cucumber, 250g cherry tomatoes, carrot, red capsicum, red onion, avocado, fresh lime for dressing, 1 tablespoon olive oil Salt and pepper
Serve with: a crisp salad, warm flatbread or a simple coconut rice. THE TWIST: Pineapple + sweet chilli + lime turns an everyday chicken kebab into a tropical BBQ favourite!
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