Chicken, Bacon & Peach Kebabs with Broccoli and Cauliflower Slaw
- Prep time: 30 minutes
- Calories: 700
- 2 of Chicken Thighs (skinless)
- 1 150g Pack of Middle Speck Bacon
- 2 of Peach
- 1 300g Pack of Broccoli and Cauliflower Slaw
- 1 of Rosemary
- 1⁄4 Cup of Pepitas
- 2 Tbsp of White Sesame Seeds
- 1 Small Bunch of Chives
- 2 Tbsp of White Wine Vinegar
- 1 Tbsp of Whole Grain Mustard
Prepare Ingredients:Pre-heat BBQ if using. Submerge skewers in water to soak. Halve peaches, cutting each half into 6 slices. Remove rosemary leaves and chop, discarding stems. Pat dry chicken with paper towel and cut into 1.5-2 cm pieces. Cut bacon rashers in half.
Marinate Chicken:In a bowl, combine chicken pieces, rosemary, mustard and 1 Tbsp olive oil. Season with salt and pepper. Allow to marinate for about 10 minutes at room temperature or overnight in fridge (if you can plan ahead).
Toast Seeds:While the chicken is marinating, heat some oil in a small pan. When the oil starts to shimmer, add pepitas and sesame seeds and toast over a low-medium heat until seeds brown, about 3 minutes.
Mix Slaw:In a bowl, combine broccoli and cauliflower slaw, toasted seeds, vinegar and 1 Tbsp olive oil. Set aside.
Make / Cook Kebabs:Remove ingredients from marinade. Wrap a piece of chicken and peach slice in bacon, making a parcel and thread onto skewers, 2-3 parcels per skewer. Brush a grill pan with olive oil over medium-high heat (or use BBQ). When pan is just smoking, add kebabs and cook until browned on outside and cooked through, about 3-4 minutes per side.
You Plate It:Divide slaw between plates, top with kebabs and enjoy the flavour sensation!