Encona 'Ch-Kickin' Chicken Kebab Salad
Cooking Time: 15 mins Prep time: 30 mins
4tbsp Encona West Indian Original Hot Pepper Sauce
2 Skinless chicken breasts, cubed
1 red pepper, deseeded and cut into chunks
1 red onion, cut into eighths
1 courgette, cut into chunks
1 beef tomato, sliced
2 yellow tomatoes, quartered
6 cherry tomatoes, halved
A bunch of fresh parsley, finely chopped
2 little gems, quartered
A handful of croutons
A handful of black and green olives
A pinch of salt
For the dressing:
2tbsp Encona Mild Thai Sweet Chilli Sauce
100ml crème fraiche
1 red chilli, sliced
2tbsp coriander, chopped
1) Marinate the chicken breast cubes in Encona West Indian Original Hot Pepper Sauce for 15 minutes then thread the cubes onto skewers, alternated with red pepper, red onion and courgette cubes.
2) Cook on the barbecue, on a very hot griddle or under the grill until nicely charred in parts.
3) Serve with a salad of the tomato, cucumber, little gem, crouton and olive salad.
4) Sprinkle with the sumac and a pinch of salt. Add the parsley then drizzle with the Thai Chilli Garlic crème fraiche dressing.