Serves 6

600g Mahy Farms chicken thighs, each cut into cubes (or chicken breast if preferred)
1 Tbsp La Chinata sweet smoked paprika
1 tsp chilli flakes
2 tsp ground cumin
2 tsp oregano
1 tsp salt
Freshly ground black pepper
½ cup extra virgin olive oil (EVO)
Zest 1 orange
2 garlic cloves, peeled and crushed

Combine all above ingredients and marinade covered in fridge for 2 hours.

12 wooden skewers, soaked in cold water
1 red capsicum
1 yellow capsicum
1 red onion

Cube vegetables into 2cm dice and thread on skewers with chicken, alternating chicken and vegetables. To cook, either pan-fry or barbecue chicken skewers, turning twice until golden and cooked (approx. 10 minutes). 

Serve with coleslaw (see below) and a sauce of your choice (we love BBQ).

½ red cabbage, finely sliced
½ savoy cabbage, finely sliced
2 carrots, grated
2 bunches spring onions, finely sliced
1 bunch fresh mint, chopped
1 bunch fresh parsley, chopped
Handful toasted Pinoli pinenuts
Squeeze lemon juice
½ jar Sabato egg mayonnaise 
1 Tbsp Julie Le Clerc Harissa

Combine the harissa and egg mayonnaise in a bowl, then incorporate the remaining ingredients, mix until combined. 



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