BBQ Chicken Skewers with Pear and Cabbage Slaw

Serves 4 | Dairy Free | Nut Free

Ingredients

BBQ Chicken Skewers

• 1/2 cup BBQ sauce

• 1 tbsp olive oil

• 1 tsp smoked paprika

• 1/2 tsp ground coriander

• 1/4 tsp chilli flakes

• 1/4 tsp dried oregano

• 1 tsp salt

• 1/4 tsp ground pepper

• 1 garlic clove, minced

• 1 tsp ginger, minced

• 900g chicken thighs, trimmed

Pear and Cabbage Slaw

• 1/2 wombok cabbage, finely sliced

• 1 pear, grated

• 2 tbsp chives, finely chopped

• 2 tbsp dill, finely chopped

• 1 tbsp olive oil

• 2 tsp white vine vinegar

• Salt and pepper, to taste

Method

Step 1: In a large bowl, combine BBQ sauce, olive oil, smoked paprika, ground coriander, chilli flakes, dried oregano, salt, pepper, garlic and minced ginger. Chop chicken into small bite-sized pieces and add to the marinade. Mix to coat, then cover and refrigerate for 30 minutes, or as long as time permits (up to 24 hours).

Step 2: Preheat BBQ and thread chicken onto skewers, then cook, turning occasionally, until completely cooked; about 10-12 minutes.

Step 3: Finely slice the cabbage, chives and dill, then grate the pear. Transfer to a large bowl and pour over olive oil and vinegar, then season with salt and pepper. Divide salad and chicken skewers between plates and serve with crusty bread.