All Fired Up with Chef Nico Reynolds

Mini chicken hoisin kebabs

  1. Grate the half head of cabbage and 2 carrots into a large bowl.
  2. Blend all the ingredients for the green sauce in a food processor.
  3. Add the green sauce to the shredded carrots and cabbage and mix together.
  4. Grill the kebabs over a medium to high heat. Grill until thoroughly cooked.
  5. Remove chicken from skewer and serve in a Brioche Hot Dog Roll with the green slaw, topped with fresh mint and coriander.
  6. Serve with a side of Fire Pit Baby Potatoes with Garlic and Herb Butter.

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Mini chicken hoisin kebabs

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Showing 1 to 12 of 12 items

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