CHICKEN & PINEAPPLE KEBABS

Serves 5-6

INGREDIENTS:

For the marinade: 175ml pineapple juice; 4 tbsp malt vinegar; 115g molasses sugar; salt and freshly ground black pepper

For the kebabs: 2 Meatless Farm Meatless Chicken Breasts; 2 large red peppers, seeds removed, cut into 3cm squares; 2 large green peppers, seeds removed, cut into 3cm squares; 2 red onions, peeled, chopped into 3cm wedges; 1 fresh pineapple, skin and core removed, flesh cut into quarters, then chopped; 3 large bananas (not too ripe), peeled, chopped; sunflower or groundnut oil, for brushing. For the lime, chilli and coriander mayonnaise: 2 tbsp vegan mayonnaise; salt and freshly ground black pepper; 1 large garlic clove, crushed to a paste with the edge of a knife; juice of 1 lime; 290ml sunflower or light olive oil; 1 red chilli, seeds removed (half reserved), shredded; small bunch coriander leaves, finely chopped: To serve: 5-6 flatbreads; ½ iceberg lettuce, shredded

METHOD

1. For the marinade: In a bowl, mix the pineapple juice, vinegar, molasses sugar and seasoning until smooth and well combined. Once the pan is hot, fry the chicken breast for 10 minutes on medium heat, turning constantly before removing from the pan and leaving to cool. Cut into cubes, cover with half the marinade mix and set aside.

2. Mix the vegan mayonnaise, salt and freshly ground black pepper, garlic and half of the lime juice.

3. Mix in the chilli and reserved chilli seeds, chopped coriander and remaining lime juice until well combined, then chill in the fridge until needed. Soak 12 wooden skewers in cold water for at least 30 minutes, then shake off any excess moisture.

4. Thread alternate pieces of red and green pepper, onion, pineapple, banana and marinated “chicken” onto the soaked skewers to make 10-12 kebabs. Leave 3-5cm at one end of each skewer. Brush the kebabs all over with the oil.

5. Heat a griddle pan over a high heat. When the pan is very hot, fry the kebabs, in batches if necessary, for five minutes, basting at intervals with the remaining marinade and turning regularly.

6. To serve: stuff the flatbreads with lettuce and drizzle in a little lime, chilli and coriander mayonnaise. Sandwich two kebabs inside each flatbread and enjoy.