Simple to prepare, yet full of incredible flavours, these smoky hot honey kebabs are a brilliant go-to for al fresco get-togethers. Served with flatbreads and a garlic-infused coleslaw tossed in our Garlic Mayonnaise with Lemon & Black Garlic, it’s full of the joys of summer and delicious cooked on the BBQ. 

Makes 5 large skewers

INGREDIENTS: 

¾ cup honey

3 tbsp chilli flakes

1 tsp turmeric

Half a smoked garlic bulb, chopped

700g chicken breast or thighs, cut into cubes

2 green peppers, cut into wedges

2 red onions, cut into wedges

For the coleslaw:

½ red cabbage, finely shredded

½ white cabbage, finely shredded

2 carrots, peeled and finely shredded

3 cloves of garlic, finely chopped

2 heaped tbsp Garlic Mayonnaise with Black Garlic & Lemon

To serve:

Flatbreads

Sweet Chilli Sauce with Garlic

Vampire Botherer

METHOD:

In a small pan, add the honey, chilli flakes, turmeric and smoked garlic and gently bring to a simmer. Take off the heat and leave to one side to infuse for 15-20 minutes, then pour through a strainer to discard the chilli flakes (if you like the heat - leave these in!).

Place the cubed chicken in a bowl and pour over the hot honey marinade, keeping a little aside for basting on the BBQ later. Leave to marinade for at least 30 minutes. 

Thread the chicken, peppers and onions onto the skewers. 

Place all of the ingredients for the coleslaw into a bowl with the Garlic Mayonnaise with Lemon & Black Garlic and stir to thoroughly coat.

Fire up the BBQ or grill to a medium heat. Place the skewers onto the grill and cook for around 10 minutes, turning regularly until golden on each side. Baste the skewers with the leftover hot honey and cook for a further 4-5 minutes until the chicken is charred and the vegetables are soft and thoroughly cooked through.

Serve with the slaw and warm flatbreads, plus Sweet Chilli Sauce with Garlic and Vampire Botherer for drizzling partners!