CHICKEN KEBABS WITH TROPICAL SALSA
Marinating time 2-3 hours Prep time 30 mins Cooking time 30-40 mins
1kg chicken breast fillets, cut into cubes 2 red onions, peeled and cut into large wedges FOR THE MARINADE, BLEND: 200ml buttermilk 2 tsp soy sauce 2 tbsp fresh lemon juice 115g passion fruit pulp FOR THE SALSA, MIX: ½ cucumber, seeded and diced 1 papaya peeled and diced 1 mango, peeled and diced 1 red pepper, seeded and diced 80ml rice vinegar 2 tsp sesame oil 1 small bunch coriander, finely chopped 2 tbsp sugar
Skewer the chicken and onions alternately and place the skewers in a glass bowl. Pour the marinade over and refrigerate for 2-3 hours. Barbecue or cook the kebabs in a heated griddle pan. Serve with tropical salsa.