back to previous pageprep time:
25 minutes cooking time:
15 minutes servings:
4 ingredients:
For the kebab:
6 chicken thighs, cut into 2.5cm pieces
2 red peppers cut into 2.5cm pieces
1 large sweet potato, peeled and boiled for 5 minutes, cooled and cut into 2.5cm pieces
8 wooden skewers, soaked in water for 10 minutes
5 tbsp Encona West Indian Smooth Papaya Hot Pepper Sauce
1 tbsp honey
1 tbsp coriander, chopped
For the fruity salsa:
1 mango, cut into small cubes
1 papaya, cut into small cubes
1/2 tbsp Encona West Indian Smooth Papaya Hot Pepper Sauce
1 tsp chopped, fresh coriander
1/4 cucumber, peeled and cut into small cubes (not the core)
- Pre-heat the barbecue or grill for 5 minutes on full heat.
- Thread the chicken onto the wooden skewers alternately with the sweet potato and the red peppers. Place the kebabs to one side.
- Mix the Encona West Indian Smooth Papaya Hot Pepper Sauce with the honey and coriander and brush all over the kebabs.
- Cook on the barbecue or grill for around 15 minutes, turning occasionally and brushing with any remaining marinade.
- Meanwhile, to make the fruity salsa simply place all of the ingredients into a small bowl and combine.
- Serve the fruity salsa with the kebabs. Enjoy!
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