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